Thread: Crappie on the Half Shell

Originally Posted by wilbur

Come on guys how about some details. Id like to try em.

Wilber, I think what Speck's talking about is filleting the fish, leaving the skin and scales on. Then grilling the fillet scale side down. You just flake the meat off of the skin as you eat it. Yum Yum

It's easy. Slabo has a recipe posted somewhere. When you fillet the crappie, leave the skin side on. Thus the half shell. Brush the fillet with some olive oil. Coat with your favorite seasoning. I made three different kinds tonight. One with Old Bay, one with blackened fish seasoning and one with Old Bay Garlic and Herb. They were all good. Then you put them on a hot grill, skin side down, for a few minutes (it doesn't take very long). That's it. Its easy and delicious.

Thanks Scott and Speck I will have to try that. It sure looks good

You scale the fish first right, then fillet it and leave
The skin on. That's how I do it.

I have always heard to just leave the scales on.......I have never tried it though.

Originally Posted by TUSHHOG

You scale the fish first right, then fillet it and leave
The skin on. That's how I do it.

Leave the scales on so it won't stick to the grill. Then eat it like you would a baked tater.

Thats what I thought....I knew minner would know.

Originally Posted by Minnerman

Leave the scales on so it won't stick to the grill. Then eat it like you would a baked tater.

+1