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A friend told me his mother would pressure cooker carp them make patties.

We ain’t them fried and I ALWAYS choked on a bone before u finished eating. My parents would hand me a piece of “light” bread to chew on and swallow. It was supposed to make the bone go down. It never worked.

There is a local fish called “suckers”. They swim up even small creeks at certain times of the year. They are absolutely full of bones but Mother knew how to slice them then fry them to where there were none at all.

I don’t know if they dissolved, or something made the bones pop out or what but they are one of the tastiest fish there is.

Does the pressure cooker mush them up and soften the bones like the canning process does to salmon? Otherwise, I'd rather just have it fried (will try a pat of butter in olive oil, never have the right oil, enough of it, or it's getting stale).

Those bones I'm super careful with them. I coughed one back up but was just lucky. I think it would take a major bone to endanger your life but those smaller ones can make you mighty miserable; can't imagine how you'd get rid of them.

I have to be really careful when I cook whole catfish (I bake it w/spices usually). I don't like breading stuff to fry. HOWEVER, there are some recipes for oven baked breaded catfish filets and the one we tried worked well, the usual egg wash, cracker crumbs mixed with flour and corn meal. Spray the sheet pan with some cooking spray, put the breaded filets on. Then spray the tops of the filets with cooking spray.

It worked and I'd do it again but I'd wipe the excess spray off the sheet pan B4 baking because it gets to smoking before those very large catfish filets are cooked through.

Could do it with the Asian carp filets, bread and bake.