ˈpanfish U.S.
[f. pan n.1 + fish n.1]
1. A fish suitable for frying whole in a pan.
| 1833 J. F. Watson Hist. Tales Philad. 49 Before the house flows a small but deep creek, abounding in pan⁓fish. 1838 J. F. Cooper Home as Found II. v. 71 The Egyptians use them as a pan-fish. 1852 Trans. Mich. Agric. Soc. III. 226 These little fish are sometimes used as pan-fish. 1888 G. B. Goode Amer. Fishes 36 In season the White Perch is the pan-fish, excelled by none. 1894 Outing (U.S.) XXIII. 403/2 The cat-fish, also a good pan-fish. 1899 B. W. Green Virginia Word-bk. 1969 R. & D. De Sola Dict. Cooking 167/1 Panfish, any fish suitable for frying, usually hand-caught fish like sunfish or catfish. 1970 Globe & Mail (Toronto) 26 Sept. 40/5 In addition to the ancestral stock of Atlantic salmon, Lavalee Lake holds bass, pan fish. |
2. A name for the king-crab (Limulus), from its supposed resemblance to a saucepan. (Cent. Dict.)