Well it depends on the catfish. farm grown fish usually has a less strong flavor. If you are trying to mask the flavor there is always southern fried catfish. take the filets and cover them with louisanna hot sauce and then roll in cornmeal then into the fryer….there is also blackened catfish my personal favorite.
Thaw the filet in cold water then remove and let water run off and use a good blakening seasoning roll the filet in seasons and then put into a skillet (cast iron if possible) wait for skillet to smoke and then put in the fish. cook on each side about 2 minutes and wala. If you are wanting to cook it any other way try soaking it in buttermilk for about 6 hrs. I hope this helps.

Catfish is typically not a stong flavor. If you are getting wide variations in the flavor profile, I suggest the freshness is at fault. I live 4 miles from the Mississippi River. I owned a restaurant 1/2 a block from it. Trust me, check the freshness! Talk to your fishmonger or grocer. Cat fish in the wild are bottom feeders. Fresh caught in the summer months will make them very muddy tasting. Maybe that is part of the problem

I’ve seen the fish soaked in milk to take the “fishy” smell and taste out of fish

that’s what lemon is for…best you can do is cook the fish as fresh as possible…the fishy flavor usually happens when fish is getting old…that is at least the case for seafood