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I dont know how many of you guys grill fish. But I LOVE it. Just had a tip for yall. If you already know then you already know lol. Get the aluminum disposable grill meshes at Wal-Mart and encapsulate your fish while grilling. Perfect. Filets. Every. Time. That's all I got guys man I love yall!Attachment 302869Attachment 302870Attachment 302871
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Man, those look good! Thanks for the tip. I didn't know.
I've never seen those things before. I'll have to check them out.
Looks good.
In the grilling section at Walmart, $3.00 bucks for three mesh thingies.
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Good tip and I’ll take the left overs!!! LOL
Cool. You should try blackened crappie, it's the bomb diggity
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I did not know about those but I will be getting some....thanks for the tip.
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Thanks for the tip. I will be trying that.
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Yes sir it is [emoji39]Quote:
Originally Posted by 20watt
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great...now i'm hungry...gee thanks...lunch is 1.5 hrs away....i'm gonna have to stop reading this crappie forumLOLOL
Last summer the big craze was parmesan crappy in the over then for Christmas I got an air fryer now Sac A Lait on the grill, I'm gonna have to get an IV with a bottle of cookin oil so I'll have some colesteral in my system when I have blood work done for my cartioligest.
HahaahahahaQuote:
Originally Posted by Skippa Chippa
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You can also leave them on the half shell like you would a redfish. It's excellent, but I only do it with the big ones. Cook them scale side down for 15-20 over medium heat.
Never have cared for any half shell fish of any kind grilled. Just tastes fishy fishy. Personal preference of course.Quote:
Originally Posted by jfsiski
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I agree that some half shell fish has a “fishy” taste, but crappie will not, unless there old. The “fishy” taste usually comes from fish with large blood lines running through the meat.
Any body ever baked or grilled one of those Purple Bass (Goo)?
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No thanks!!!! I’ll stick with the white perch!Quote:
Originally Posted by maxwell328
Hey I kept a gou the other day and I cleaned it just like a black drum/big redfish and man I tell ya what. It was JUST LIKE a black drum lol. Lol I'm serious man. Butter, Tony's and garlic powder grilled right over hot coals.Sent from my SM-G960U using TapatalkQuote:
Originally Posted by maxwell328
That's why I asked. I have eaten Drum, Grouper, Snapper, Swordfish, Lemon Fish, Red Fish, Orange Roughy, Tuna, Buffalo. An Ole Goo can't be to bad.Quote:
Originally Posted by Brad982
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Love me some buffalo ribsSent from my SM-G960U using TapatalkQuote:
Originally Posted by maxwell328
looks good, what are you putting on fish prior to grilling and what temp. I use a stainless perforated Weber pan, works good but fillets do not look that good.
Hey man I usually just butter them and blackening seasoning but this time I put this. It was very very good. I cook mine till it gets dry and flakyQuote:
Originally Posted by Potatoe
1 tsp of Chili Powder
1 tsp of Granulated Garlic
1 tsp of Dried Oregano
1/2 tsp of Ground Cumin
Salt and Pepper, to taste
2 Tbsp of Olive Oil
Juice of one lime
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How would Slap yo Momma substitute for Chili Powder?
That'd probably be ok to do. [emoji106]Quote:
Originally Posted by Fish on Line
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Thanks for the idea. We have used the disposable racks when burger grilling at the lake. Never thought about using them for a fish sandwich.
Try the seasoning Rub Some Fish. Bass Pro and academy have it.
It's called rub some fish seasoning? I'll definitely have to try it out, thanks!Quote:
Originally Posted by MarkB
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