This is one of the most straightforward methods of cooking fish and one best used for small delicately flavoured fish like trout. The secret is the extra butter and lemon juice added to the pan after cooking the fish. Clean the trout leaving on the heads. Holding each one by the tail, roll in seasoned flour to coat all over.
Heat half the butter and the oil in a large frying pan over moderate heat and when hot and foaming, add the fish one at a time. Fry for about 6-8 minutes until browned, turning once. Transfer to a hot serving platter and keep hot.
Pour away the hot butter and quickly wipe out the frying pan with absorbent paper. Melt the remaining butter in the hot pan, add the lemon juice and chopped parsley. When hot and foaming, pour the butter over the fish and serve.
Variation Trout with almonds: Fry 1-2 oz (25-50g) flaked almonds in the remaining 2 oz (50g) butter until golden, then add the lemon juice. Omit the parsley.