Would it do any good for me to ask what body of water supports 'gills like that? I travel, lol

You have no idea how good 'til you've tried it. My lips water just thinking about that fish fry that way.

You want ah recipe for pan fish PlumBob? Get a bag of the Large Size Figure 8 Rolled Gold Pretzels and crunch 'um up to make the batter with rolling pin or blender, doesn't matter. You just want to stop ah bit short of nothing but white powder.YOU WANT SOME "CRUNCHIES" IN THAT BATTER. 12" cast iron frying pan, bottle of EVOO, ah few whipped eggs and you're on your way.(I sacrifice a small bit of flesh to see when the EVOO is up to speed. Use a dinner plate to hold the crunched up Pretzel's and 'bout 24" of wax paper to hold 'um all 'til they're all battered. 2-3 minutes on each side and you're ready for the feast. Stumbled on to the Pretzel thing back in the 60s when ah fishin' buddy and I brought home ah bunch of Deep Water Roche's at 11:00 one nite and the only thing in his pantry was Pretzels for the batter and we were hungry enough to gnaw the bark off ah tree and been doin' 'um that way ever seance. Try it and be amazed, no other seasoning necessary. And I prefer 2 tb spoons each Ketchup, Miracle Whip, couple forks full of sweet relish, and 'bout 4-5 shacks on Worcestershire sauce for my tarter sauce but that's your call, Jer