Do any of you have a certain temp you fry at? Is this for all gamefish or just crappie? Same for fillets vs. whole?

Also, how long do you fry or do you just remove when it floats?

I fry bass, crappie, bream, catfish.

I saw a video recently where some expert was saying he does not fry crappie as hot as most people. He didn't say anything definite but 350 to 375 was mentioned; I thought to myself, well, that is not very informative, lol.

I fried some whole bream recently and the skin was tough and rubbery; I am hoping they were just overcooked and it wasn't the species -- coppernose bream (as opposed to native bluegill) -- my first time catching and cooking any coppernose.

I fried some coppernose bream fillets and I think it will take less time than I am accustomed to. I think I overcooked them a bit, too. Bream fillets come out kind of smaller and thinner.