"Panfish" are non-saltwater fish like bass, bluegill, and/or crappies. If you like VERY MILD FISH which is crunchy on the outside and flakey-white and moist on the inside, then this recipe is for you. It's not at all greasy, as long as you don't go short on the Crisco and as long as you get your Crisco hot enough. And the idea of dusting the fillets with flour prior to the "drench" and "dredge" prevents the coating from falling off while frying. I primarily use this particular recipe for largemouth bass, smallmouth bass, and, Kentucky spotted bass; however, it's also perfect for nice-sized white bass or, even for bluegill (bream) or crappie fillets if you shorten the cooking time to account for the smaller fillets. The time listed does not account for marinating time.