My grandad would use shake-n-bake with panfish and fry them in a half inch of peanut oil outside in an electric frying pan (so it wouldnt catch fire). I never liked the swamp taste of panfiah from his lake but everybody would rant and rave about it.

Years later i decided to try frying panfish from my lake where they dont taste like swamp and filet them without the bones. I dry breaded them like grandad, but only with salt, pepper and flour. I figured peanut oil in a cast iron pan with the campchef was the way to go.

Sure they tasted good, but I was sick for two weeks.