Can someone explain this. I have an idea, but not sure if you remove the scales.

There isn't anything in Cooks.com about half shelled crappie. It's 4/1, are you sure some one isn't pulling your leg?

I leave the scales on, no need to try and remove them. You're going to be cooking the fish with the skin (scales) side down anyways, you don't need to flip them. Just season the fillet with whatever you like, I prefer a Cajun spice, then I brush (baste) the fillet as it cooks with a mixture of melted butter, garlic and lemon. When it's done, I use a spatula and slide it between the skin and the fillet to serve. Some folks just serve it on the half shell but my wife prefers not to have stuff on her plate that she won't be eating.

You can use almost any fish really. It works great for stripers too and I do this with many slatwater species like red snapper, redfish, etc. In fact, I grill kingfish with the skin on too.

Thanks Scott. It sounds good. Think I will leave the scales on too.I was going to try a little butter, soy, ginger, and thai pepper.

Half-shell fish rocks. I did it with Hybrids last year, and they were great. Gonna try it with just about everything now!

The skin is sacrificial. Throw it away when you're done cooking- use a spatula to scalp the filet off the burnt skin when it's cooked. I use olive oil, tony's and lime to half-shell anything that swims.

Is it better to cut the ribs away before cooking?

I eat around them. I made the mistake of giving a fillet to my 6yr old (at the time) daughter and she got a bone stuck in her throat. That sucked pretty bad.

If God would have wanted us to cook a fish with the skin and bones he wouldn't have blessed us with the art of fileting!!!!

You clearly haven't tried it.