I scaled these crappie and filleted them, leaving the skin on. Putting them on non stick foil and grilling them. Olive oil, lemon pepper and dill weed. http://tapatalk.com/mu/62ef0121-26c4-7850.jpg
Printable View
I scaled these crappie and filleted them, leaving the skin on. Putting them on non stick foil and grilling them. Olive oil, lemon pepper and dill weed. http://tapatalk.com/mu/62ef0121-26c4-7850.jpg
Ought to be good....save some for Wednesday, lol
Sounds good already Scott. Let us know how it turns out.
The next ones I half shell I'm going to scale too. But of course I will have to put a little spice to them, your way tonight should let you sleep a little better than last time!!!!
Not near as hot as last time. Lol. They turned out great! I love that non stick foil. I threw a handful of wet hickory chips on the charcoal before I put them on then put the lid on and smoked them for 6 min. Perfect!http://tapatalk.com/mu/62ef0121-2fda-ef55.jpg
Ya'll are killing me! I haven't tried it yet, but the next mess I catch is going on the half shell. Looks great Scott.
Dang Scott, don't give away all your cooking tips.
Man them looks good!!!!!!
Sounds good.
It was nice to eat the whole thing without picking around scales and bones.
So you ate skin and all?
Man, you got me droolin. Them rascals look great.
Yea, I scaled the fish before I filleted it and then cut the ribs out.Quote:
Originally Posted by Rees Guide
Scaling them would be a lot better. I hate the rib bones, too. I tried some on my George Foreman last night after I got back from Woof, using the lemon-pepper and butter. The fishes were delicious. Think I'll try your way next. I even have my wife using the Foreman for herself.
Got to try that next time i catch a few.
OK, ya'll are killing me. LOOKS GREAT now, bring me some Bud. LOL Last time Nessa cooked some, she put Panko bread crumbs on them and added butter to our cast iron skillet, then paneed then YUMMMMM