Quote Originally Posted by creekslick View Post
Anything under 10" is good to fillet and blacken. 10-13" fillet and fry. Over 13" fillet off bone cut out ribs leave skin on outside season and grill "crappie on the half shell"
I aint never had grilled crappie, maybe creekslick, you could PM me a good seasoning recipe for grilled crappie. I really prefer my crappie fried, and i have never tried it blackened.