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Yield: 1 servings
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.
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