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Might be my favorite way to eat crappie. They are dang good fried but these are really incredible. Cooking them on the half shell makes grilling them so much easier. Crappie take up a good bit of smoke flavor too. I use salt and Old Bay for seasoning. I put a dab of butter on them right before taking them off the grill. Total cook time 15 minutes at around 350 degrees.
https://i.postimg.cc/6pBRrYM4/8-AAE7...9-E9-BB405.jpg
Those look good !
Looks like somebody done went and catched some feeshes and didn’t tell us about it! Lol :dono
LOL these were left overs from spring. I’ve got about 3 more gallon bags left.
You mean scaled with skin side down I take it? :dono
Scales and skin both intact. The scales hold the skin together and keep the fillet from sticking to the grill. Just scrape each bite off the skin with a fork. Like eating a baked potato.Quote:
Originally Posted by Slab
That sounds like a good plan, I will try that tomorrow, night. Supper is cooked for tonight!
Thanks for sharing!
Thanks for the reminder! Next batch I’m doing that way.
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I love that idea , sounds and looks really good , thanks so much for the idea , I will try it soon
Thanks for all the replies. If you like grilled fish, you'll love this way of cooking it. I don't remember how I decided to try them this way. I know lots of ocean fish, on the Gulf at least, are cleaned and cooked this way. I've always liked grilled fish but it's always been a hassle to cook them, especially crappie, because they fall apart. No issues with that anymore. Only cooking advice I can give is to keep your grill from flaming up. If the scales get charred they start coming off the skin and make a mess. I burned the scales on the first batch that I cooked Saturday night. The egg was too hot and the coals were flaming up when I put the first round on. I got it choked back down to 350-375 for the second round and those are the ones in the picture. The ones with the charred scales were still very tasty, but they were hard to remove the fillet from the skin.
This also works well for white bass. Another big plus is it takes less time to clean the fish too. :) Zip them off the backbone and cut out the rib cage. Done.
Grilled okra goes mighty fine with the crappie. It went pretty dang good with the chicken thighs and flathead I cooked tonight too!
https://i.postimg.cc/L5T5Kqrx/746-E7...5885145-AA.jpg
Just like we do Redfish! Never thought about it. Thanks.Quote:
Originally Posted by FurFlyin
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Are those crappie with bone in?
No, they are filleted. Rib cage removed too. Scales and skin left on the fillet.Quote:
Originally Posted by Don Fischer
Tried it today, really good. Easy to fix.[emoji106]
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Going to have to try that sometime
Could have went without seeing this?Quote:
Originally Posted by FurFlyin
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Love the looks of it!!
Have you tried it just like that except with the plate setter on the egg for indirect heat??
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Truthfully I probably have my plate setter on the egg when I cooked that. It's usually on there.Quote:
Originally Posted by GREENFISH
Sweet idea:cheers2
You are making me hungry