Sinner
Loc: witness protection program
Crappies taste great, but I hate cleaning them.
My preference is to leave the skin on, it has more flavor. I was lead to believe that from my dad. He's never wrong. And he's watching me from above.
I recently saw a video on YouTube University, showing an Ultimate Fish Scaler. Either the demo was using a frozen fish, the fish has been dead several days, or that device is really slick.
Has anyone had experience with a powered fish scaler? One with a scale deflector.
I have a power cable wood working thing with a rasp. that might rip the skin though.
Any experience out there?
Sorry for disagreeing with your Dad , but IMHO crappie need to be filleted and skinned. And it's so very easy. Just fillet and when you get to the tail, flip the fillet skin side down and keep the knife going. Skinless filet, ready to be battered in corn meal and fried to perfection.....eat'em like potato chips. Scaling a crappie (powered or by hand) is just gonna make dinner be late !
PS -- if you must scale them, use a very stiff scrub brush (the kind with a handle on the top) and scrub, tail toward head,with an upward motion, under running water. Quickest, most efficient scaling method I know.
I use an inexpensive plastic hand held fish scaler from walmart, Cabelas, Bass Pro etc. It has a 3 inch round head with rotating studs in it which scales extremely easy and also prevents scales from flying everywhere. Prior to owning one of these I used a medium sized spoon to scall fish with. That still works today if you don't have the scaler.
scale. Also like to scale smaller crappy and filet the larger ones. Sometimes on the larger ones I will save the backbone and cook it too. It will surprise you how much meat is left on the backbone slab. Receipe? Best receipe I know and have used for many is: Soak fish pieces in a mixture of 1small bottle of Texas Pete hot sause and 1/2 pint of buttermilk for 15 minutes or longer, shake off the excess marinade then bread them by putting in a brown paper bag or large zip lock bag with Zatarans or McCormics Cajun seafood fry mix and shake to coat the pieces. Fry them in a Presto fry pot with temp control. Cook in canola oil at 350 degrees for about 3 minutes or until they float and are golden brown. I use this receipt on all my fish unless I decide to broil it. Really good too for Catfish. Even strong tasting fish like striper tastes mild with this recipe. You won't be disappointed.
Sinner
Loc: witness protection program
Go to YouTube and watch scaling with a spoon and the effortless power scaler. Huge difference.
While I'm at it, how many people just scale and gut, then cook the entire fish?
The scales on a crappy come right off anyway don't take much to do it the spoon will do
Of course I'm old school anyway don't need nothing fancy myself
I fillet no panfish. Skin or scale them. Less waste.
Sinner
Loc: witness protection program
What I was looking for was actual experience.
Seems like they are not as popular as I thought they might be.
Thanks everyone.
I own and use one, it did a great job, I just got fish scales all over myself each time that I used it... I was grateful when βThe Pan- Handler finally came out... I bought one and have had for 20+ years... Great investment as far as I am concerned.. ππ»ππ»
Pan Handler Fish Filleter: Sports ...
panhandler fish filleter from
www.amazon.comThe Open Country Pan Handler Fish Filleter brings a whole new meaning to cooking fish. Designed to fillet both sides at once, this tool will...
Panhandler Fish Filleter...π ππ»ππ»
https://youtu.be/P3MwVjBGPb4
It does take them to the back bone no wasted meat.
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