Crappie on the 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.

Oh yeah

Those look awful good. I'm going to have to give that a try

I opened the aldeer buffet forum this morning to see if anyone else had tried grilling or baking Crappie. I baked some last night and was planning to start a thread about it today. I have been on a low carb diet for about 4 weeks now and wanted some Crappie but have only fried them until last night. Like your's must have been, mine turned out delicious. I used Garlic, Paprika, a light dusting of ground Cayenne and Italian seasoning, butter, Salt, and Black Pepper to season it. Not exactly gourmet but I liked it. My wife made the broccoli carrot stuff. It was all good.

That looks great MM

Both look dang good.

Fur did you scale them then fillet?

Not fur, but assuming he took this from redfish recipes.
Keep scales on and filet. Cook with scale side on grill. Meat can then be scraped off the skin.

I do that with trout and salmon too. Trout as in a rainbow or a brown trout. I don't remember ever trying speckled trout. I would have left the skin on those crappie had I known I wasn't going to fry them at the time I filleted them.

alhawk is correct. No scaling. The scales keep the skin from sticking to the grill. These could not be easier to cook. These are the first frozen fillets that I've cooked this way. The meat stuck to the skin worse on these than it did the fresh ones I've done. I love grilled fish but fish is hard to grill unless you use aluminum foil liner or something. This makes it so easy.

Reckon it would work on bass?

No reason it would not. You can always place foil over fire and then spray with oil.

Looks good.

Golly Pete...looks like I'm gonna have to start crappie fishing again