>>2842109
only if I am cooking a lot of them at once and want to maximize space without them overlapping too badly. used to just remove head + skin and fry that, ribcage included. was not difficult to take the flesh off the bones when done but ofc bone-in means there are bones. now after i do the whole head + skin rip thing I take a fillet knife to get it off the main skeleton and I have some clippers I use to disconnect the ribcage and shit. end up having just the two fillets no bones and I do fry those whole most of the time. ran out of breading recently so I've actually only been frying them in sea salt + ground pepper + some roasted garlic and peppers spice i had laying around. now that i bought some garlic butter & chives flavored breading ive been having a good time shaking it up in that then frying.

pic is muskie some fambly friends caught recently it is not my catch i do not have further info beyond the pic