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Well I'm getting ready to try this out. Scales on and ready for the oven. A little butter and Zateran Creole seasoning and theyre bout to go in. I think Creek started doin em like this. We'll let y'all know later how they turn out. http://tapatalk.com/mu/a6cd0dd8-96fc-84a2.jpghttp://tapatalk.com/mu/a6cd0dd8-971d-22a2.jpg
Looks great! Are the rib cages still in those filets? If not, you did a fantastic job with the filet knife!!! Let us know how they turned out.
I learned from rockmike.
Gotta try that. It looks real good.
That looks great!! Saw them doing this on the MS board!! Im going to have to try it!!!
Making me Hungry looking at em.
Verdict???
So are they baked or grilled. I am going to ass-u-me you dont flip them. Help me out, I am getting hungry
I do alot of fish this way, but I grill them skin/scale side down. Usually turns out fantastic.
billy e they are short on instructions aren't they? how bout temp to bake and time to bake? no lemon juice? how bout more info.
You been over there nosin around and not talkin? Join in. We won't bite. Well DD does, but that's another story.Quote:
Originally Posted by 501mooney87
I grill mine with the scales down and never turn em over. Thats the purpose if the scales. They keep em from stickin to the grill. I generally grill mine at about 350* til the puff up good. Jus add some spray butter and whatever seasoning you like. Lemon pepper is good, your favorite rib rub is also good, garlic salt and lemon juice is good. Just try several different seasonings. Somebody even tried Jamaican Jerk rub on some.
Putum on the grill scales side down and don't flipum.
That looks good. I've done some Pompano and flounder that way, but would have never thought about doing crappie like that.
those are crappie? as small as they were i thought they were bream.
Sorry I didn't get back sooner. Ate till I passed out. LOL
They were killer, and I can't wait to do it again. I do think they would have been better on the grill though. In the oven, the skin didn't get as firm as I would have liked, but like I said, they tasted great. Makes for some easy fillet work. I did have the ribs in them. I ain't that handy with my fillet knife. On the Grill would have really been the bomb I think.
Butla bream. LOLQuote:
Originally Posted by olduckhunter
Quote:
Originally Posted by BigRiverMarine
big river, i was kidding. i've been laughing every since i posted that waiting to see if i would get my head on a platter. looks like to me you know your way around a knife.
but tell us how long you baked them and temps. looks like an oven a body could get more even heat than a grill.
Scales on? for real? :confused:Quote:
Originally Posted by BigRiverMarine