just curious, i know have heard crappie guides on reelfoot prefer 8 and 9 inch fish to eat and just scale them
just curious, i know have heard crappie guides on reelfoot prefer 8 and 9 inch fish to eat and just scale them
Yes sir, we grill them.
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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.
My Mom will fight you over the fins and tail.
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)
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
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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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 . Attachment 301425Quote:
Originally Posted by Sarg
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.
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.