I've done it when cleaning some at home, just for myself. Leaving the skin on adds a sweet, nutty taste to the fish (as long as you don't over-spice them or bread them heavily). Grew up having my Grandma dust them in yellow corn meal & fry them in Crisco in a cast iron skillet ... I still do it the same way, except I use Peanut Oil in place of the Crisco.