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

  1. #1
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    Default anyone cook whole smaller crappie? broil, bake or fry? do that with BG.


    just curious, i know have heard crappie guides on reelfoot prefer 8 and 9 inch fish to eat and just scale them
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    Yes sir, we grill them.

    Sent from my SM-N920V using Tapatalk
    I fish 7 days a week; some days for fish, everyday for men.

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    That's the only way I cook 12" and under. Do so with larger ones sometimes, with slits cut in the thickest sections. The fins are like potato chips.
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    My Mom will fight you over the fins and tail.
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    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)
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  6. #6
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    FWIW we also do a good bit of Texas Oak live fire cooking with simple salt and pepper
    Smash it with fresh lemon slobber and game on

  7. #7
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    Behead, gut and scale. Dust in flour, salt and pepper and fry in 1/2 inch of lard in cast iron skillet! Cornbread and tater salad on side ! Man what a feast!


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  8. #8
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    Eagle 1 is offline Crappie.com Legend and Mississippi Moderator * Crappie.com Supporter
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    Quote Originally Posted by Sarg View Post
    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 . Name:  tippah 3.jpg
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    My dad prefers keeping scrapers to big uns. I've seen him throw big ones back and keep a dozen little guys. If we've got a mixed live well when we get home, he chooses the small ones and leaves me the slabs. I must admit getting an invite to my parent's house for fish is always a treat. Those scrapers are different than big fillets.
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  10. #10
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    thanks for the discussion guys. I know my buddy Mac got mad at me for not leaving tails on when I cleaned a mess. will do this for the 8 to 10 inchers, cut head off and grill em and eat those potato chip tails! Or when I do filet leave the skin and tails on for a different look and taste.
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