Use whole small fish such as trout, perch, or bass; fish steaks such as halibut, pompano, snapper, salmon, or swordfish; or fish fillets such as sole, cod, flounder, lake trout, sea bass, pike, or whitefish.
To cook over charcoal:
Heat a hinged wire grill to very hot. Use any of the fish listed for broiling. Dip fish first into milk, then roll in fine dry crumbs or flour, then dip into melted butter and lay on hot oiled grill. To oil grill dip a pad of paper towels into oil and run it over the hot grill. Close the grill, set over coals, or other heat, and baste often with melted butter as fish cook. Grill each side about 5 minutes for
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