Thread: The Fight Was On!!

Same way you fiillet a Crappie. Cut straight in behind the gill plate,turn the blade and cut along spine, through the ribs to the tail. Flip the fillet and remove the skin and cut out the ribs. Some people like to scale the skin before filleting and keep it on the fillet. Pan fry the fillet with the skin side down. Or for the smaller ones, cut off the head, scale, gut and cook whole. The meat comes right off the bone.