3 lbs. pan dressed whiting, croaker or other sm. fish
1 tsp. salt
1/4 tsp. pepper
1 c. flour
3 beaten eggs
2 c. dry bread crumbs
1/4 c. melted butter
Lemon wedges

Butterfly fish fillets by cutting along the back of the fish from tail to the head with a sharp knife. Turn the knife flat and cut the flesh away from the backbone and rib bones. Remove fins. Clean, wash, and dry fish. Season with salt and pepper. Roll fish in flour and dip in egg. Place fish in crumbs and press on both sides. Place fish in well greased, hinged wire grill. Drizzle half of the butter on the fish. Cook about 4 inches from moderately hot coals for 4 to 5 minutes. Turn and drizzle remaining butter on the fish and cook for 4 to 5 minutes longer or until the fish flakes easily when tested with a fork. Place on serving platter with 2 teaspoons Butter Supreme on each serving. Garnish with lemon wedges. Makes 6 servings.

To make Butter Supreme: Combine 1/4 cup softened butter, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well.