great post, other than trimming the anal fin just before your first cut, i do mine much like you do. I have never, however, tried trimming the meat away from the back bone, never honestly thought about it, but will sure give it a try, sure it cooks much quicker this way. I always trim the fins off, saves on room in the skillet, and most appreciate the effort.
I honestly cant say wether its the skin left on, or the bones that enhance the flavor so much, but for those of you who have ever had a bluegill "whole", its entirely different than one filleted, do yourself a favor, and try it.

Psmith, i aint quite below the Mason Dixon line, but i was raised that ya fry fish with cornmeal, and chicken with flour, period.
Recently, i have been experimenting with different box mix breadings, and so far "Andy's", and "Drakes" and "Magic Fry" have become clear winners.
Andy's is primarily a cornmeal based breading, whereas the other two are flour based. But if you mix them up right, you can make a killer fish breading. Magic fry used to be a cornmeal based breading, but this last box was a flour based breading.

Far as cooking goes, if mine make it 10 minutes in the skillet, its cause im distracted, my panfish fillets cook for about 3-5 depending on size, a whole fish maybe 7-8. I cook with very very hot oil, and dont like to cook them to death, the faster you get them out of the oil, the less oil you eat, and the more natural fish flavor you get.

HB