As the name implies, panfish are small enough to be cooked whole in a pan and can make a great meal. This recipe uses bluegill but any panfish such as crappie, redear, or bluegill would work perfectly. This recipe can be done in a hot skillet or over an open flame.
Dress the bluegill by removing the head, scales, and entrails. Thoroughly rinse the fish to remove any loose scales and entrails. Pat the fish dry and then make 3 cuts just through the skin on each side. This will allow the seasoning to reach the meat. Once each fish has been scored on both side, generously coat each side and the body cavity with your favorite seafood seasoning. Set aside.
Heat a grill or large skillet to medium-high heat. If using a skillet, add enough oil to create a non-stick surface. If you choose to use a grill, coat the grates so the skin will not stick. When hot, add the fish. Cook 3 to 5 minutes on each side or until the fish is flaky and the fins become easy to pull. Remove fish and serve with your favorite sides!