Crappie on half shell....how to????

Gonna fix some this weekend if I can get someone to give me some feshes.

Dont tell me BRM kept all them feshes after you guided him around the lake.

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Originally Posted by Minnerman

Imagine you're filleting a crappie. When you get to the tail, don't flip it over. Go right on off the end and cut the fillet off like you'd made a mistake.

Then imagine that same Feelay layin on the grill with the scale side down. Again, don't flip it over.

Then imagine the Feelay puffin up all purty and white with your favorite spice sprinkled on it.

Then imagine that cooked Feelay layin in your plate with the scales still facin down.

Then imagine yourself eatin it like a baked tater.

How's that fer paintin a pichur in your head?


Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff

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You don't flip the fish over to cook the other side?

nonono

We need pics on how to clean them. I am good at mistakes :D

Feelay them as you normally would to start, instead of stopping at the tail just cut it on off like you do when you screw up. Either cut the ribcage out or leave it in, if left in clean out what guts are in there, just that simply. Think I am gonna leave the ribs in the next ones I do.

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Originally Posted by duck38866

You don't flip the fish over to cook the other side?

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No. It'll cook perfectly layin on the scales. The scales also keep the meat from stickin to the grill.




Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff

There's a good bit of meat in them ribs, plus tge bones gives it a good taste. I only grill the bigger fish like this.


Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff

We gotta try that. Do you only do this with fresh fish? I remember my Mom freezing whole (gutted, of course) fish in cardboard milk cartons, nose down, tail up and filled with water. It was so long ago and I don't remember the taste.