Billy Bob Posted June 4, 2009 Report Share Posted June 4, 2009 I run the knife all the way down while skinning except just a little bit so it's still attached and freeze them for the ride home. Of course you have to wrap them individually. When I thaw them for frying all I need to do is a little pull on the skin and it's off and ready for the egg wash...... Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now