I recently tried frying a few crappie "whole", i.e., scaled and heads removed with slits in the sides, breaded and pan fried. Turned out ok, the bones did not stay put as I had assumed, not sure if I got into them a bit hard with the fillet knife- cooked too long, or what. I did enjoy the added flavor of the skins, I'm prepping to try them this time scaled, but fillet'd with the skin left on.

My question is, what do you do about the extra fish goo.. I dried/wiped with paper towels, but I havent really noticed this step being mentioned in any vids or tutorials.

Do you wipe/scrub/rinse to remove the slime, or just ignore it and dunk goo and all in the breading??