1 sm Trout, whole
Flour
Corn oil
Salt & pepper; to taste
Tabasco
Wash the fish and dry with a paper towel.
Make a paste from 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.