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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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