I am cooking for a fish fry saturday for about 40-50 people. I was told that they had plenty of crappie. When they dropped the fish off i noticed they seemed to be filets (frozen), but had the skin still on! When I asked about them, he said, "that's the way the guy at Reelfoot filets them. He scales them, then filets them with the skin." I had never heard of, much less seen, filets done that way.

So, the question is: Will they be edible fried the way i normally cook filets? If not, what tips do you offer?

I did notice that they seemed small, so maybe that's why he left the skin on??? If that's not why, then ....??

Thanks