msinc
Banned
Registered: Oct 2013
Location: Maryland
Posts: 2633 |
Wow!!! Nice bunch of crappies fellas...my favorite way to cook them is pretty simple. First I always filet them, but you can just do the standard clean and cook them whole. I fold a little tray out of aluminum foil big enough to hold all or at least as many as you can on a grill. Low sides, like no more than 1/2 inch high. With the "tray" on the grill add enough real butter to at least cover the bottom of the tray 1/8 inch deep. It can be more. Put the fish in and grill until done. You can add either fresh black pepper {sprinkled on the top side} or some fresh prepared garlic added to the butter and baste the fish as it's cooking.
One other thing you can try...paint the top of your filets with honey and sprinkle on some black pepper. As it cooks the honey turns to thin liquid and runs down thru the fish. You wont taste the honey when you eat the fish, but you wont believe how good the fish will be. This is especially good for stronger fish...not really needed for crappie.
Here's a tip I learned about panfish...when you clean them if you do not filet them there is a little strip of like blood in the top of the gut cavity right where the ribs meet. This has to be "scrubbed" out of there with a stiff little brush or otherwise removed somehow. If not, it will give the fish a weird clay or dirt like flavor. Not always, usually more so in the spring, but it is not worth risking having that taste. I always filet every fish I cook just to completely get away from that little strip of stuff. I don't know what it is, but it will sure ruin your fish if you leave it there.
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05-13-2015 03:54 PM
