Thread: anyone cook whole smaller crappie? broil, bake or fry? do that with BG.

Texas has the 10" rule,when thats all you got,thats all you get to take home if you want a same day fresh fry
Same applies to good size perch(some call'em blue gill,its perch in Texas and more often called bait)
Scale'em with a spoon in a bucket of water and fillet them(leaving the skin) some are just headed and gutted and fried whole
Fried taters and onions,no tools required(taters and onions dont required a fork)

Originally Posted by Sarg

Texas has the 10" rule,when thats all you got,thats all you get to take home if you want a same day fresh fry
Same applies to good size perch(some call'em blue gill,its perch in Texas and more often called bait)
Scale'em with a spoon in a bucket of water and fillet them(leaving the skin) some are just headed and gutted and fried whole
Fried taters and onions,no tools required(taters and onions dont required a fork)

Not easy to beat this process . Easy on the little ones to dodge bones but big on flavor . We also do small fish for adults whole but the 12 inch rule kind of shot that down .