4    Trout; fresh or frozen,
-about 1/2 lb ea, cleaned
-but with head & tail left
Salt
1/2 c  Flour
4 tb Butter
2 tb Vegetable oil
1 c  Sour cream
1/2 ts Lemon juice
1 tb Parsley; fresh chopped

If you are using frozen trout, defrost them completely before cooking. Wash
fish under cold running water, pat dry inside and out and sprinkle a little
salt into the cavities. Spread the 1/2 cup flour over wax paper, roll the
fish around in the flour and shake off any excess. In a heavy 10-12″
skillet, heat 2 tb butter and 2 tb oil. When foam subsides, lower heat to
moderate and fry the trout, 2 at a time, for about 5 minutes on each side,
turning them carefully with a large spatula. When all the trout have been
browned, keep them warm on a heatproof platter in a 200F. oven while you
quickly make the sauce. Pour off all the fat from the skillet and replace
it with 2 tablespoons fresh butter. Stir over low heat, scraping up the
brown pan drippings with a wooden spoon. Add the sour cream and continue
stirring for about 3 minutes without letting the cream boil. Stir in the
lemon juice and pour the sauce over the hot fish. Garnish with chopped
parsley and serve at once.