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Thread: Cooking crappie with the skin

  1. 04-17-2015, 01:49 AM #11
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    blackfish
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    Yessr ! Scale and feelay- worth the time. Taste like whole fry.

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  2. 04-17-2015, 12:59 PM #12
    Boatbottom
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    Quote Originally Posted by blackfish View Post
    Yessr ! Scale and feelay- worth the time. Taste like whole fry.
    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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  3. 04-18-2015, 10:17 AM #13
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    Quote Originally Posted by crappiejim View Post
    Yeah. I scale them like I would if I were just going to gut and cut heads off then filet.
    I love doing it this way. Best of both worlds.
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  4. 04-19-2015, 04:00 PM #14
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    wilbur
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    Quote Originally Posted by DonDon View Post
    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
    Sounds like a job for WB, sure he will get you the last 2.



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