Thread: Grilled Crappie

Has anyone tried to grill crappie?....I have had some great tasting grilled walleye....

Jeremy

i dont see any reason why you couldnt. i bet it would be good

take a couple of fillets and some foil, spray the foil with non stick spray, lay the fillets in the foil, add a small touch of butter, sprinkle with lemon pepper(or lemon juice and black pepper) and i like to add a slice or two of lemon, close the foil and place on a medium hot grill for about 5 to 8 minuets, check to make sure they are done then open the foil and cook until the fillets firm up a bit. this also works with catfish or any other fish.

Some posted this on here before, take the fillet with the skin,scales and ribs left in tact put some of your favorite dry seasonings on the fillet and cook scale side down until the meat starts to puff up away from the skin and serve with a baked potato, salad and corn on the cob then lookout!

I posted this same question about a year ago (and still haven't tried anything yet)! But someone had an idea that sounded good too - they said to roll the the filet and wrap it in bacon - stand it on end on the grill - I think it sounds good!

Originally Posted by crappie five-0

Some posted this on here before, take the fillet with the skin,scales and ribs left in tact put some of your favorite dry seasonings on the fillet and cook scale side down until the meat starts to puff up away from the skin and serve with a baked potato, salad and corn on the cob then lookout!

I remember seeing that, too. But, I really wondered about leaving the scales on a fish ... the skin, yeah ... the rib bones, OK sure ... BUT, THE SCALES Hmmmm, I don't think so I wouldn't want to take the chance that burned scales might add an unpleasant odor to the fish.

I think I understand why the scales/rib bones are left .... it's to hold the meat together. But, why take the chance of ruining the fish ?? I think I'd use foil or screen wire, if I was worried about the meat falling apart (and dropping down into the coals).

... cp

crappiepappy,
you leave the skin and scales on and it sort of forms a self contained platter, there is no odor or taste of scales as the scales never touch the meat.
You get a smoke flavor if you charcoal.That is the way grilled Redfish is served down here..
The meat flakes right off the skin.
Of course down here in south Louisiana you need to sprinkle a little Tony Chachere's Cajun seasoning on it and then you can add the Lemon slices and the juice.
Try it once and you'll do it again !!!!!
Bon Appetite !
1perchjerker

i have an asian friend who convinced me i should try grilled crappie and striper. he puts em on the grill on foil or a small aluminum pan sprinkling a little salt and pepper on em. he cooks em without turning. it dont take long for a crappie sized fish to cook through and through. the skin peels back, scales and all, leaving the delicious meat ready for the fork, so leaving the scales on dont interfere with the cooking of the fish.. personaly i prefer to scale and gut any fish i plan on grilling, but its not necessary. i have no answer for those that claim its disgusting or nauseating to eat fish prepared in this manner. ive tried it and found it to be delicious. different strokes for different folks is all i can say. :D

i've had fish cooked with the scales on and it was great. but i've also ate alot of things weirder than that.

I grill them a lot of times. Get a fish grillin basket and spray it down with pam. Brush fillets with itailain salad dressing. Grill over hot flame and turn the basket over for the other side. No foil.