To scrape or filet?

I have never scraped a crappie. I just fillet them.

I scrape the small and fillet the bigger ones. Ok pertaining to this, does anyone not skin the smaller catfish and cook them with skin on? Guy at church said that he has started doing that and said you can't hardly tell the difference.

I'm like the rest... but occasionally I like a mess of what I call "combs" too. Does anyone know what I am referring to? Hint: I'll cut the four to five inch sections of tail bone that's left between the tail and where the fillet comes off... then batter those up and drop 'em in the grease. Just like a steak or a pork chop... everyone knows that the meat next to the bone is the best... It's not much meat... but it's very tasty and is guaranteed to make your tongue slap your brains out. If you ever try it you prolly won't waste any more of the back or tail bones. Great finger food even when cold right out of the 'frigerator.

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Originally Posted by Nutbush

I scrape the small and fillet the bigger ones. Ok pertaining to this, does anyone not skin the smaller catfish and cook them with skin on? Guy at church said that he has started doing that and said you can't hardly tell the difference.

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My dad would dip all catfish in boiling water ,wipe off slime,ect. with a burlap feed sack , gut,take off heads and fry whole . This is not for those that think fish taste fishy . lol Dad also did not drink light beer . you will tell on a bigger fish ,say 5lb. and up .

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Originally Posted by Special K

I'm like the rest... but occasionally I like a mess of what I call "combs" too. Does anyone know what I am referring to? Hint: I'll cut the four to five inch sections of tail bone that's left between the tail and where the fillet comes off... then batter those up and drop 'em in the grease. Just like a steak or a pork chop... everyone knows that the meat next to the bone is the best... It's not much meat... but it's very tasty and is guaranteed to make your tongue slap your brains out. If you ever try it you prolly won't waste any more of the back or tail bones. Great finger food even when cold right out of the 'frigerator.

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My fillets are all the way to the tip of the tail .

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Originally Posted by Nutbush

I scrape the small and fillet the bigger ones. Ok pertaining to this, does anyone not skin the smaller catfish and cook them with skin on? Guy at church said that he has started doing that and said you can't hardly tell the difference.

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A guy at work told me the same thing .


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I am old school I scale everything and then fillet them as I love the taste that the skin adds to the fish

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Originally Posted by eagle 1

My fillets are all the way to the tip of the tail .

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I understand... so do I. I'm actually talking about the section of backbone / tailbone that still has meat on it that's left after filleting.

Filet with electric knife.

I fillet all my fish,sometimes will grill a trout whole in foil. Do not like the skin on fish.
LittleJohn