I go boneless fillets, mostly for sons and wife. When I fry up a bunch for me, gut and head em, scale em, batter em, fry em, eat em! I love picking that backbone meat out too. It is a delicacy! Also, don't forget those fried tails! Yumums!
8-10 inch bluegills, greenies, and redears. 8-9 ideal, I try to toss back those 10 inchers once photo ops are done, but once in awhile a trophy sunny in the grease is ok.
Bull bluegill fillets:
9-inch greenie, perfect eating size: