fine cracker crumbs. Trout and perch should not be dipped in meal; put into a thick bottomed iron frying pan, the flesh side down, with hot lard or drippings; fry slowly, turning when lightly browned. PAN-FISH. Place them in a thick bottomed frying pan with heads all one way. Fill the spaces with smaller fish. When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left unbroken on the plate. Put the lard back into the pan, and when hot slip back the fish. When the other side is brown, drain, turn on a plate as before, and slip them on a warm platter, to be sent to the table. Leaving the heads on and the fish a crispy-brown, in perfect shape, improves the appearance if not the flavor. Garnish with slices of lemon. In most angling literature, members of the freshwater family Centrarchidae (also called sunfishes) are the target species most likely to be called panfish. They include: Lepomis, including Bluegill (Lepomis macrochirus) Green sunfish (Lepomis cyanellus) Redear sunfish (Lepomis microlophus) Redbreast sunfish (Lepomis auritus) Spotted sunfish (Lepomis punctatus) Pumpkinseed (Lepomis gibbosus) Warmouth (Chaenobryttus gulosus) Crappie, including White crappie (Pomoxis annularis) Black crappie (Pomoxis nigromaculatus) Centrarchus Flier (Centrarchus macropterus) The term panfish may also be used for members of Percidae families, such as: Perch, including European perch (Perca fluviatilis) Yellow perch (Perca flavescens) Balkhash perch (Perca schrenkii) Gymnocephalus Ruffe (Gymnocephalus cernua) The term panfish may also be used for members of other families, such as: Creek chub (Semotilus sp.) Cutlips minnow (Exoglossum maxillingua) European bullhead (Cottus gobio) Dark sleeper (Odontobutis obscura) Three-lips (Opsariichthys uncirostris) See also Game fish Rough fish References Article References Other References . Edible fish Recreational fishing Sport fish de:Speisefisch#Zubereitung der Fische