Any fish that can be fried in a pan.
1833. Before the house flows a small but deep creek, abounding in pan-fish.—Watson, ‘Historic Tales of Philadelphia,’ p. 49.
1846. [The Indians] brought with them watermelons, muskmelons, and strings of pan-fish, taken from a small pond about half a mile distant, with a sort of hand-trap.—Edwin Bryant, ‘What I saw in California,’ p. 265 (N.Y.).
1850. I don’t believe the wide world can supply a more delicate and delicious dish than those perch or creek panfish immediately before you.—James Weir, ‘Lonz Powers,’ i. 161 (Phila.).
1860. [If the Prince of Wales visits the James River, he will find] such roasted saddles of mutton, venison pies, sturgeon steaks, home-cured hams, breaded cutlets, and shad, pan fish, and oysters, [as] never were served by Soyer himself.—Richmond Enquirer, May 15, p. 2/3.
