|Flour||1 Cup (16 tbs)|
Clean and wash the trout, cutting off the fins.
Leave head and tail on or not, as desired.
Dip the cleaned trout in seasoned flour.
Melt 1/2 cup of butter in a large skillet, saute the trout until they are tender and browned on both sides.
Remove to a hot platter.
Add the remaining 3 tablespoons of butter to the skillet, allow it to brown.
Pour this over the fish.
Serve the fish with lemon wedges.