Not wanting to hijack the eating size intent of the thread ,but I think it is very realitive to the size panfish kept. I'll have to get with my buddy and make a video somehow to add. A friend phone videoed me without me knowing it and I done a couple decent sized ones at 24 seconds each. I use a Rapala 12v 110v electric. I run it on a 12v cycle battery. Use the 6" blades . Ist cut behind the head,(just touch it, don't push down on the backbone) turn and slice fillet completly off. Flip and repeat other side. discard filleted body w/ knife tip to side. Take fillet w/skin and face large end of ribs toward you. Place the knife edge at the tip just under the ribs and keep knife edge against them and just flip it out. Turn fillet w/skin with tail facing you and fillet the skin off. Flip skin aside and repeat w/ other fillet. I am right handed and consider 3 center fingernails on my left hand as valuable tools. When I break a nail at 66 yrs old you would think it was a model's problem.lol If you eat your nails you ate your tools and this easy system won't work . I have a few friends working on filleting this way and they are picking up speed pretty fast.
Nails are needed for holding the filleted side for rib removal and skin tip for removing meat.
Think small-- Small fish are harder to fillet. When you can fillet a 3 1/2" or 4" bluegill, and the unuseable micro-meat looks proper shape then you have arrived and "keepers" will be a breeze [Start slow, work your way up to speed]
I'll be working on a video. Mike