Thread: On da half shell

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.

Those look good !

Looks like somebody done went and catched some feeshes and didn’t tell us about it! Lol

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?

Originally Posted by Slab

You mean scaled with skin side down I take it?

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.

Originally Posted by FurFlyin

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.

Just like we do Redfish! Never thought about it. Thanks.


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Are those crappie with bone in?

Originally Posted by Don Fischer

Are those crappie with bone in?

No, they are filleted. Rib cage removed too. Scales and skin left on the fillet.

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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