1 small trout, whole
1 flour
1 corn oil
1 salt & pepper; to taste
1 tabasco
Wash the fish and dry with a paper towel. Make a paste fron the
flour, corn oil seasoned with salt, pepper and tabasco. Coat the fish
with the thin paste. Place over a grill over medium heat about three
inches from the charcoal brickettes. Barbecue about six to eight
minutes, turning the fish once.
Allow one fish per person.
Also for: Use flounder, blues, mackerel, snapper, bass, specks, mullet
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