First, catch a mess of bluegill or other sunfish. Use a #10 gold Aberdeen hook and #3 split shot about 3 feet below a bobber. Bait the hook with very small pieces of worm - no more than cover the hook.

Then do one of two things:
1. Fillet them with a very sharp knife or
2. Scrape the scales off and wash with a good hard stream of water. Cut off the heads. Gut the fish and clean the body cavity.

Personally, I always fillet my fish. Anything over about 5 inches makes 2 good fillets.

Now lay your fish on waxed paper. Take a basting brush and coat them with mustard. Sprinkle the pieces with salt and pepper.

Fry the fillets or whole fish in hot canola oil until golden brown.

Serve with cornbread, home fries and coleslaw.

Many people consider sunfish the very best eating fish found in the Southwest.