Speckled Trout Recipes
Barbecued Speckled Trout
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
Boiled Speckled Trout
4 Speckled trout, cleaned
Water, boiling
Onion tops
Thyme
Bay leaf
10 Cloves
24 Allspice, mashed fine
1 Lemon peel, small piece
1 Red pepper pod
Clean and wash fish thoroughly, score with an "S" on back, wrap twine around the body of the fish to secure it, but never tie in a cloth. To the boiling water add onion tops, thyme, bay leaf, cloves, allspice, lemon peel and red pepper. Let boil thoroughly for about 10 minutes, then slip fish in carefully so as to avoid breaking (verbatim in old recipe). Let cook another 10 minutes and remove from water. Drain, lay on a platter, sprinkle thickly with minced parsley and serve with drawn butter sauce.