Cleaned and washed trout salt, sprinkle with a little lemon juice and turn in handy flour. Heat oil not too high and slowly fry trout in it for about 7-9 minutes on each side, depending on size.
Remove trout from pan and keep warm. Pour off the fat from the frying pan and foam up the butter in it. Add parsley and a little salt.
Arrange trout, garnish with lemon slices and drizzle with parsley butter.
Preparation Tip:
By slow frying in rather abundant oil, the fish become nice and crispy and are also very easy to turn. Quickly fried fish, on the other hand, stick easily and fall apart when turned.
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