Green Carp (Largemouth Bass): Depends on how big they are. Small ones are gourmet delicious fried whole, baked whole, and fillets dusted in flour, pan fried in butter, and you got heaven. Big ones taste like salad bar from a Ryan's Steakhouse on a slow night. My folks during the 80's recession eaten more big bass than big turkeys and hams.
American Eels: Underrated. Fried and served with mac n cheese.
White Perch: Raccoon will fight someone to the death for the last whole fried one. Give him some fried whole WP and he'll never leave you alone.
Bullheads: I've been at that level before (more than my fingers can count)
Creek Chubs: Fried crispy whole......drooling right now
Pinfish: if you don't want to perish on a marooned boat or deserted island
Suckers: Choking on a bone is worth it in order to taste that awesome flesh (fried)