Although crappie are my favorite fish for eating, I have lots of friends who would put down a crappie filet for a bluegill. Growing up in a rural area of the south where most folks were fishing for food as well as fun very small fish were kept. Bream (sunnies in your neck of the woods) which includes bluegills had the head and innards removed, were scaled and fried crispy. I would never get in a argument with a "cajun" about cooking, but cornmeal, salt and pepper were the common addition to the fish. The egg bath holds those in place.