This may sound downright wierd, but here is how I was raised fixing it by my Dad.
We usually cooked small ones whole, gutted skinned with the tail on. Big ones steaked or fillets
Coat with yellow mustard, roll in flour mix (1/2 white flour, 1/2 yellow cornmeal) Fry in peanut oil.
It doesn't leave a mustard taste, but is very good.
PS I think river cats taste better than lake cats