2 Fresh trout - pan size
2 Eggs
1 Cup flour
Oil
Butter
Salt and pepper

Whip eggs in rectangle bowl
Put flour onto a plate

Tap dry trout with paper towel - trout does not need to be skinned (no scales)
Dip trout into flour
Dip floured trout into eggs
Dip egged trout into flour again

Fry trout in oil / butter on medium (about five minutes per side)
Trout is done when meat flakes around the neck - don't over cook or cook too fast.
The bone peels off easily - remove the fin bones
Season to taste

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