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Farm pond crappie
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<blockquote data-quote="Oklahomabassin" data-source="post: 3344789" data-attributes="member: 1546"><p>I use one of those grilling baskets for my fillets. I brush the basket with olive oil and also the fillets. I liberally sprinkle some Old Bay Seasoning (or Cavendars) on both sides of the fillets. Close the basket up and put it on a warm grill. I don't know the temp as my grill is old and doesn't have a thermometer. A good rule of thumb is to hold back of hand over the grill and if it is too hot to hold it over the grill for a couple seconds, the grill is to hot. If you can hold it over the heat for more than 5 seconds it is to cold. Don't touch the grill, just hold it a couple inches over the cooking surface. Flip over about midway through cooking. Cook until your preference of done. I kinda like to grill some of it to a little crispy on the thin pieces. Give it a try sometime.</p></blockquote><p></p>
[QUOTE="Oklahomabassin, post: 3344789, member: 1546"] I use one of those grilling baskets for my fillets. I brush the basket with olive oil and also the fillets. I liberally sprinkle some Old Bay Seasoning (or Cavendars) on both sides of the fillets. Close the basket up and put it on a warm grill. I don't know the temp as my grill is old and doesn't have a thermometer. A good rule of thumb is to hold back of hand over the grill and if it is too hot to hold it over the grill for a couple seconds, the grill is to hot. If you can hold it over the heat for more than 5 seconds it is to cold. Don't touch the grill, just hold it a couple inches over the cooking surface. Flip over about midway through cooking. Cook until your preference of done. I kinda like to grill some of it to a little crispy on the thin pieces. Give it a try sometime. [/QUOTE]
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