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Fry them up in egg, cornmeal and season to taste.How do you prep the smallie fillets??
I meant more along the lines of bleeding or soaking in water, in order to get the whitest fillet possible. Thanks though.Fry them up in egg, cornmeal and season to taste.
I will bleed out my Kokanee and all saltwater species, but usually just soak or rinse the crappie for a while after filleting them. The Master Chukarman may have a different technique.I meant more along the lines of bleeding or soaking in water, in order to get the whitest fillet possible. Thanks though.
I was referring to the smallmouth fillets not crappies. I just soak those in water and fry. Typically I avoid smallies in the summer because they seem to have a mushiness to their meat.but usually just soak or rinse the crappie for a while after filleting them.
It's not wide open and you have to find them on a spot but starting in July I've had good crappie fishing. Can't remember a summer that we caught so many 13-14" thick-bodied fish. Everyday is different with wind and fishermen experience but I'm bringing in 40-80 most trips. Not all big slabs but were catching some each trip. The schools are mixed with fish from 8-14". Now bluegill and yellow perch are in the same school. It will just get better from here on out through mid-November.Planning on heading over to your country next Sunday and Monday. Hope the bite is still going strong when we get there. My wife said we are running out of crappie and catfish, and that is unacceptable.