I have been eating a lot of bluegills lately. I just roll them in dry Drakes batter mix with onion powder, garlic powder, and cayenne pepper added and fry them in corn oil. That is still my favorite way to fix bluegills. Today I wanted to do something different so I melted half a stick of butter and added about that much sherry. When a slice of finely diced sweet onion and a clove of minced garlic had sauted in that for a few minutes I reduced the heat and poached my fillets in it for ten minutes while turning once. I was able to do two batches of twelve fillets though I don't think I could have done any more without adding more butter and sherry. I'd take a picture but the fish all disappeared.