Last night I fried some of the fish that Steve and I had caught. I love the taste of fried whole crappie so I tried something new. I scaled 4 crappie then filleted them, leaving the skin on. They tasted just like the whole fish.
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Last night I fried some of the fish that Steve and I had caught. I love the taste of fried whole crappie so I tried something new. I scaled 4 crappie then filleted them, leaving the skin on. They tasted just like the whole fish.
Attachment 162195
I've tried that before. They were good. I still think whole is best tho. Love them tails. :)
Hate whole myself as I had a bone get hung up once in my throat. Thought I was gonna need surgery. Leary if bony fish now lol.
Looks good, bet it was... I did something similar one time. Filleted one side off and cooked the other side with the bone still in. Them tails was worth it too... Sounds so good I may do it again..
yep about my favorite part is the taterchip tales-mmmm mmmm
DO THIS ALL THE TIME AND LEAVING THE TAIL ON IS EASY AS WELL .:twocents
I'll have to try that next. Those crispy tails are good.Quote:
Originally Posted by eagle 1
How long were those? I like em whole too, about 8-10" is perfect IMO. 12" out of core lakes is to big, or I just haven't figured out how to cook bigger ones whole. They do look good.
Those were around 9 or 10 inch fish. There's no length limit at Okatibbee. They're just right for cooking whole. I try to keep a dozen or so of the smaller ones for that.Quote:
Originally Posted by tcounty
Man those look good Scott, I remember one time when I was a young boy, we were eating bream at my granmothers house and I swallowed a bone and it hung in my throat, my grandmother almost choked me to death shoving loaf bread in my mouth lol, she was about to have a heart attack but the bread took care of it lol.