I’ve been doing them another way in lieu of boneless, skinless, breaded fillets lately and have enjoyed them so much more; I’ll probably not fillet them again. It is, however, a little more work- but well worth the effort. Scale them, remove the fins, head, and guts, then split the skin on the back and belly in the area between the tail and where the dorsal and anal fins were removed (this allows the cooked fish to peel away easier). Rinse well, pat dry, and sprinkle with salt and set aside 15 minutes. Sprinkle heavily with onion powder (not onion salt) and pan fry them on medium in a generous amount of margarine with a splash of cooking oil added. Flip only once when the onion powder is dark and crispy. With both sides dark and crispy, the meat will peel away from the bones cleanly, except for the ribs; but these rib bones are easily plucked off. No lost meat at all, as in fillets. Great with any panfish- Enjoy