Brine them for 30-45 minutes, rinse, then pat/press dry, and I mean dry. Put your favorite flour/Krusteaz Bake-n-fry/or whatever on, and fry hot and fast. They still won't be quite as firm as some other white fish, but that's what we do. The brine, and getting the water out helps a LOT. Patties are always an option as well.
We'll be eating fish tacos, and Razor Clams down there this week. Kids/Grandkids are coming to our beach place today for spring break.