Got a question, I cook redfish like that down here on the gulf coast but they have scales about the size of quarters. I was wondering if the scales on crappie are any problem flaking off cooking them like that. I use italian dressing and different seasonings (ie cajun, etc) and just love the redfish cooked that way but have never tried crappie.

wilbur, I just filet the fish but leave the skin and scales on, then just put them on the grill over a hot fire. Don't turn the fish over, the skin and scales will char but the meat is delicous. Just eat the meat out of the skin. There are lots of redfish recipes, and videos showing how its done.