Bluegills need about an hour presoak in the fridge with a saltwater mixture. I use about 3TBS. salt to a quart of water. Just enough to cover the fish. It firms them up and adds some flavor. Then proceed with smokepole’s recipe or use an egg wash followed by a dredge in a mix of white flour and cornmeal seasoned to taste.
Waste not, want not.
I soak mine in buttermilk.