I'm trying crappie on a half shell tonight. Rockmike, Creek and Yikess gave me the idea.http://tapatalk.com/mu/6023f824-adaa-4894.jpg I brushed it with olive oil and sprinkled them blackened fish seasoning. Let ya know how it turned out.
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I'm trying crappie on a half shell tonight. Rockmike, Creek and Yikess gave me the idea.http://tapatalk.com/mu/6023f824-adaa-4894.jpg I brushed it with olive oil and sprinkled them blackened fish seasoning. Let ya know how it turned out.
It sure looks good
Verdict..............I didn't grill enough of them!!! They are Freakin Awesome!!!
Looks great.
What kinda shell are you talkin about?
That's what I was gonna try with my fish Saturday since those Butla crappie were so thick. It looks great.
Looks good, but I'm still eatin' leftovers from the cookin! Had to have a break tonight so I cooked homemade chicken pot pie.
man that does look good, did you cook em on the bar b or in a cast iron skillet???? i cook everything in evoo.
speck, I grill them like that all the time.....................they're great!
Come on guys how about some details. Id like to try em.
a recipe would work for me also!!!!!!!!
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 YumQuote:
Originally Posted by wilbur
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.
Leave the scales on so it won't stick to the grill. Then eat it like you would a baked tater.Quote:
Originally Posted by TUSHHOG
Thats what I thought....I knew minner would know.
+1Quote:
Originally Posted by Minnerman
Brush them with a little melted butter with lemon juice. Gooood.
I had smoked crappie fer supper tonite. I didn't have any left on the half shell, so I took a perforated pizza pan and smoked some feelays fer about 30 minutes. Even laid some bacon across several of em. You talk about a good diet food. Well, I guess ifn a feller eats a quart bag of em it ain't really considered diet food.Quote:
Originally Posted by "G"
Charcoal or gas?
PM me a bite of those.
Nice meetin you Saturday.I hope my better half will let us do some business,before next spring.I want an Express.Quote:
Originally Posted by BigRiverMarine
I use gas.Quote:
Originally Posted by willsjwills
Never tried it but it looks real good.
Charcoal, gas is for running engines.
I scale the fish first cos I like to eat the skin,
fry them with the skin on if I feel like the extra work, It's purdy good!
Man this sounds good, wonder how it would work on my gas smoker? Wont be able to eat em like a bake potatoe tho, aint scaling no fesh and I like to eat the skin on a tater.
Wood pellets. Garlic flavored pellets.Quote:
Originally Posted by willsjwills
Where do you get them, love some garlic.Quote:
Originally Posted by Minnerman
I've tried it once and I did something wrong. Ya'll gonna make me try it again. That looked GOOD right there
Man, that looks tasty. Gonna have to try that sometime.
Traeger Grills web site sells um. I got mine at the stateline grocery on Hwy 12 here I'm Caledonia. I like it the best so far. I've tried the hickory and adder. Haven't tried the apple or cherry yet or the other ones they have.Quote:
Originally Posted by TUSHHOG
Tks. I'll look them up.
Tried it last year and it was very good, but I left the scales on and that was sort of gross. Next time, I'm gonna scale the sucker. There's just no way to avoid getting a scale or two when you're eating it otherwise.
Wannabe...
Spit em out!!!!!Thumbs UpQuote:
Originally Posted by Wannabe...
Kinda like eaten Chittlins. Always keep something to spit the corn off into LOL
I've cooked them that way several times and have never eaten a scale. Try flipping it over WB
That's how I do all my redfish but never done any sacs that way.
On the reds I use Tony's, butter, lemon, black pepper and garlic powder. Sometimes melt cheese on it too
Might try it tonight, thanx.
Had some for dinner outstanding, got to have that grill hot, didnot have to turn em.Quote:
Originally Posted by EmptyStringer