To skin and gut smaller ones, I make a cut through the skin at the throat area and then bend the head back, beaking the neck and then pull towards the tail. With some practice, everything except the bones comes off in on piece. This is alot like skinning a squirrel (yes, I'm from the South, we eat squirrels). I like to cut it in thin strips, soak them in buttermilk with a little tabasco in a ziploc for about 30 min and then shake in seasoned cornmeal in another ziploc and fry or bake. That makes a great little thin, crisp coating with a little heat to it, depending on how much tabasco you use. And you only get the fryer dirty! I save the beer to drink. This, some slaw and hush puppies and you're set. Oh and Mmmmmm...beer.