Thread: Article: On da half shell

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Never seen it done this way. If I understand it right you fillet a crappie and leave the skin on one side then dip into egg skin and all? Sure looks good!

Originally Posted by gravelman6

Never seen it done this way. If I understand it right you fillet a crappie and leave the skin on one side then dip into egg skin and all? Sure looks good!

I believe he is cooking the fillets on his Big Green Egg cooker. He leaves the scales on the fillet and does not turn(flip) fillet on the grill. Eat the meat down to the skin!!!
Wonderful idea by the way.

Originally Posted by gravelman6

Never seen it done this way. If I understand it right you fillet a crappie and leave the skin on one side then dip into egg skin and all? Sure looks good!

May have misread your response, but it read like to me you were saying he dips in like a egg wash before he puts on the grill......but he's talking about his grill that he cooked them on. They are just fileted, seasoned and cooked scale side down on his Big Green Egg Grill.

Just wanted to clarify. Sorry if i mis read

I like them that way too

Great way to cook them, i also spray the grate with PAM or rub with oil.

I tried that a while back and it was very tasty after I saw a post about it I think you made .

Got a Air fryer/Toaster combo recently, & sounds like a good recipe to try on it.

I've never had them that way but willing to try.

I do this for BG quite a bit but simply cut head off, scale them, put garlic in melted butter on them and broil or you can do it on grill. or you can scale your crappie then make your filets leaving skin and cut out rib cage. scale them in bucket of water to not spray scales everywhere.