Scale the whole fish, cut open the belly and gutted and cleaned (your trusted fishmonger should take the first steps for you), head, tail and all fins stay on.
Squeeze the lemon well, drizzle the inside of the fish with lemon juice, salt and pepper well inside and out. Let the fish rest for about 15 minutes. Then skewer on a freshly cut and sharply carved (hazelnut) stick and dust with a little flour.
Put them next to the embers of a hearty campfire or ram a grill into the ground so that the fish stand diagonally above the embers. Turn the fish several times.
The fish on the stick is ready when it is crispy on all sides.
Cautious people still secure the fish with some wire.
A potato salad with a herb vinaigrette (so not with mayonnaise) goes well with it, pretzels and beer.
Wine lovers can have a nice Riesling with it, but there are times when a beer is really more appropriate.
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