Frank you can use BG for that. The friend who shared the recipe did and suggested BG as a secondary option. Though I like BG for eating, just like Pat, I prefer crappie. The flesh seems firmer to me, the filets thicker, the yield better, and they are easy to catch year round. What I really liked about those 7" to 9" crappie was just how easy it was to filet them with a rapala filet knife. The bones are smaller than BG of similar length and the shape of the body is not so awkward to get a full filet (you know that area right behind the head). I could get through a mess of 30 crappie, most of the time, without having to re-sharpen the knife.
