You can leave the scales on the fillet. They will protect the skin and meat from the heat of the fire. I have never used a pan, skillet or anything when cooking on the pit. Just scale side down. If'n I was to use a pan, I would use foil or a chunkable pan. Not one I gotta wash.
When cooked, take a spatula and scoop the meat off of the skin and serve.
Take the skin off with the spatula and chunk in the bayou.
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