Agreed, crappie is a delicate fillet. After I fish all night the crappie go in the fridge immediately. Much easier to fillet a cold crappie after I wake up. A quick roll in the flour, salt and pepper. And before the fillets go on the BBQ it's 20 minutes in the freezer. Then onto the hot oiled Heritage Rock flat baking pan. Close the lid for 5 minutes, flip and cook 5 more minutes with the lid open, until crispy brown. Not too much oil, just enough that the fillets don't stick. And we don't use any flavored mixes ever. We like all our crappie and walleye to taste like crappie and walleye.
Spring perching
