I use dry breading instead of batter. Normally I am cooking smallish bluegill filets, our fryer puts them out about perfect in 3 minutes. Larger pieces take a bit longer, the tip to have all the chunks equal size is a good one.

Everyone has their favorite breading, we like some cheap stuff from the Amish store. Shore Lunch gets too brown for my taste, in a pinch I will take flour, some cracker crumbs, and a little season salt and/or garlic powder blended. Shake the filets in it, or put the mix in a bowl and coat both sides-but then they need to hit the oil without too much wait time.