unless they are slab crappy or huge panfish, i skin them like a catfish, cut the dorsal and ventral fins off, cut off the head and gut, leaving the fillets attached to the backbone and tail.. crappie tails are good to eat.. they turn nice and cripsy,, just the tips though, not the boney part.. if they are slab i fillet them with my electric knife and go stright through the belly ribs, and then cut them out with a good fillet knife right before cooking... faster at the dock and you don't waste as much meat trying to cut around the ribs while on the fish