Has anyone every cooked crappie on the grill with the scales still on, on one side?
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Has anyone every cooked crappie on the grill with the scales still on, on one side?
You don't want to smell fish scales on the grill. :puke
skin on one side ? yes . scales ? no .
That's how i cook redfish from the gulf never tried it with crappie. Soak them in italian dressing and put tonys on top and grill scale side down. Meat is done when it starts flaking up. It delious, i bet crappie would be good this way too.
do it all the time. works better with big crappie. I always put some in the freezer to cook this way. put in fridge to chill brush with butter, season - blackening, garlic, cajun, lemon pepper,or what ever you like. scale side will get black sometimes but meat is great. dont know what your missing if you haven't tried. also tried this in the smoker and it is excellent also
Will the scales fall off or will most stay on?Quote:
Originally Posted by jusanothajoe
most will stay on. I use an aluminum grill pan. makes it alot easier.
worked for me, tasted great. i used season salt, onion flakes, pepper, and old bay seasoning. just pulled foil off onto a cookie sheet and to the table. cant say its much different than regular baked in the oven. at least you dont have to scale them. lol
http://i264.photobucket.com/albums/i...m/IMG_2169.jpg
about 25-30 min. on medium low heat.
Worse great for me and wife loves it that way. Leave scales on and not a problem. Seems to stay a little more moist. Drizzle with olive oil and season. I like Blackened seasoning and wife likes lemon pepper.
I've never done it with crappie, but I've done it with a lot of different fish. Redfish, drum, sheephead, bass, and will be trying crappie. I never used foil but never used small fillets like crappie either. Also big difference between using gas and charcoal.
Tried this.. Best I ever had too.
Melt butter, put worstershire(sp), tad of lemon juice, sprinkle little tony chat. And brush on filet about every 2 min. All on half shell. Cook for 15min on grill. Yum! Rather have this than fried now.