1 sm Trout, whole
Flour
Corn oil
Salt & pepper; to taste
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