I've eaten bluegills from our farm pond for 30 years. IMHO, there's no better tasting fish. Melts in your mouth when fresh.
Size (for fish) doesn't matter. I've cleaned many that were very small. You don't get much meat, but it's the most tender, melt-in-your-mouth nugget of fish that you'll ever eat. We have to keep all bluegills caught in our pond cause they multiply too fast.
Cleaning is a breeze. A razor sharp fillet knife is a must! Don't even attempt this with a regular "kinda sharp" knife.
1. Start behind the pectoral fin, cut to the backbone, turn your knife towards the tail, and cut along the backbone all the way to the tail. Be careful not to cut thru the skin when you get to the tail.
2. Flop the fillet over (meat side up) and continue cutting the fillet off the skin.
3. Then take the fillet and trim the ribcage off to finish. Rinse fillet.
4.Repeat steps for other side of the fish.
Deep fry in the batter of your choice.
I drop the fillets in a ziplock bag of pancake mix first, then roll it in a mixture of salt, pepper and cornmeal.
MY favorite!