I caught 6 channel catfish @ Deer Creek Friday, and decided today to fillet them, and cook them. When filleting them, I decided not to take off the skin, because the knife was not sharp enough. When cooking them, I coated them in some cajun mix, but had a hard time getting them done. The inside of the fish was a grey color, and these things fried forever. Any idea as to why this is happening? Also any way I can get the skin off other than tearing it off after frying? Any help is appreciated!