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Fresh Caught Trout Sauteed in Butter

The secret to good fried trout is slow cooking and a vigilant cook ever ready with the spatula. Brook, rainbow and brown trout fresh caught from the streams are delicious. This is a shallow fried method of cooking. Deep fried cooking requires hot oil.

4 trout, with heads and tails left on
flour
salt
pepper
2 sticks unsalted butter

Roll trout in flour {not cornmeal} and season if desired. Melt butter in skillet. Lay in trout and cook over low heat. As soon as coating has set on down side loosen carefully with spatula. Repeat as necessary to keep the browning trout from sticking. Shaking the pan also helps. After 10 minutes turn and brown other side and continue to keep from sticking.

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