- 3 tablespoons butter
- ½ cup all-purpose flour
- 2 (3/4-pound) dressed freshwater trout
- Lemon slices (optional)
Rinse fish thoroughly in cold water; pat dry. Dredge fish in flour; shake off excess flour. Sauté fish in 3 tablespoons butter in a large skillet over medium heat until golden brown, turning once. Drain fish well on paper towels, and transfer to a warm serving platter. Garnish with lemon slices, ...