Quote:
Originally Posted by WESTPORTMAFIA
The portagee way. Scale, fin and gut them. Score the sides and rub with minced garlic, wet crushed red pepper, salt and black pepper, coat each side in flour and pan fry until hard and crispy in oil. Need to fry until it looks burnt. You can peel one half of meat completely off and then pull the bones in one shot from the other half. Simple and unbelievably good.
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I agree with this guy, only thing is........they are that much tastier when they're in the 6-8" size. The larger scup (imo) aren't that tasty at all, no matter how you cook em...the fish itself is ummm..........unpleasant to my pallet
(Politically correct way of saying....sux)...again, just my 02$