I can't get over how soft and "mushy" crappie is compared to bluegill, perch, walleye. I know that crappie is very popular with some folks - but that surprises me because of their texture.
Is there a preparation technique that somehow gets past this soft texture issue?
Maybe a lime juice soak to firm them up?
Is there a preparation technique that somehow gets past this soft texture issue?
Maybe a lime juice soak to firm them up?