Cooking crappie with the skin

Yessr ! Scale and feelay- worth the time. Taste like whole fry.

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Originally Posted by blackfish

Yessr ! Scale and feelay- worth the time. Taste like whole fry.

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Gonna give that a try. My favorite has always been scaled and gutted. If this is just as good without the bones, wow.

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Originally Posted by crappiejim

Yeah. I scale them like I would if I were just going to gut and cut heads off then filet.

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I love doing it this way. Best of both worlds.

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Originally Posted by DonDon

I have a client of mine that wants 8 fish over 2 pounds, scaled and gutted, head on. He slices them a few times in a cross hatch pattern, then puts thinly sliced garlic in the slots and puts lemon on top and inside the cavity. Says he grills them. I've gotten 6 so far that were 2 or better but haven't got the 8 yet that he wants lol

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Sounds like a job for WB, sure he will get you the last 2.