That is the way I filet if I ever get walleye, or larger fish with the smaller rib bones you just can't help but leave some in. They usually fry up crisp and you can eat them without any hastles. You don't have to worry about any bones that way. How do you like the skin for flavor? A lot of people perfer keeping the skin because it gives additional flavor to the fish. I find it does give more flovor but, the breading doesn't stick as well on skin side. It is a bit messier with the scales going all over the kitchen. I bought a new scaller last year and have used it a couple of times. It does a wonderful job. I guess I will have to wait until warmer weather so I can clean fish outside on the picnic table. Hopefully, that won't be for a couple more months.
