I have eaten fried whitefish more times than I can remember. The flesh of the fish is white and mild in flavor. The fish should be scaled soon after catching or they will become kind of hard to remove. Then clean the fish as you would a trout, douse in seasoned flour and fry. The skin is eatable.
Some people think the whitefish is too bony but their bone structure is the same as that of a trout to which they are related. Perhaps those who got a bony white actual tried to eat a Northern Pike Minnow which bares a resemblance to the Whitefish. My neighbor loves them and swears they taste just like a "whitey" that she used to eat down in Louisiana. In addition I think the flesh does not have quite as good flavor if the fish is harvested during the spawn which occurs in November & December.