TROUT w/ BREAD CRUMBS LEMON
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TROUT w/ BREAD CRUMBS & LEMON

4 TROUT FILLETS                          2 TABLESPOONS OLIVE OIL
SALT AND PEPPER                             4 TABLESPOONS BUTTER
1 CUP BUTTERMILK                               ½ CUP BREAD CRUMBS
4 TABLESPOONS FLOUR                             JUICE OF ½ LEMON

SPRINKLE TROUT WITH SALT AND PEPPER. DIP THEM IN BUTTERMILK THEN ROLL IN FLOUR. BROWN IN HOT OLIVE OIL UNTIL CRISP ON EACH SIDE. PLACE FISH ON HEATED PLATTER TO KEEP WARM. REMOVE OIL FROM PAN AND DISCARD. MELT BUTTER IN SAME PAN AND COOK UNTIL LIGHTLY BROWNED. ADD BREAD CRUMBS, STIRRING CONSTANTLY UNTIL THEY ARE BROWN. POUR LEMON JUICE OVER TROUT AND COVER WITH BREAD CRUMBS AND BUTTER.