Pan Fried Trout

• 4 to 6 trout, skinned with tail left on
• salt and pepper
• Dijon mustard
• 1 1/2 c. flour
• 1 1/2 sticks butter

1. Melt butter in large skillet.
2. Careful not to overheat or burn butter.
3. Spread about 1 teaspoon Dijon mustard in cavity of trout.
4. Sprinkle with salt and pepper.
5. Roll each trout in flour to coat.
6. When butter is melted, but not changed color, place trout in heavy iron skillet being careful that the fish do not touch each other.
7. Cook on one side until golden brown. Turn and cook other side the same.
8. Remove fish to heated dish.
9. Repeat until all trout are cooked.
10. Add about 1/2 stick butter to skillet and melt.
11. Then squeeze juice of one lemon into skillet.
12. Stir well and pour a small amount of liquid over each trout as served. Dee-lish!
13. The secret to good trout is to cook slowly about 8 to 10 minutes on each side.

trout, salt, mustard, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52306 (may not work)