Salt 2-2 1/2 lbs. cleaned and well-rinsed rainbow trout with heads left
on, cover and refrigerate for 1 hour. Sprinkle with a little white pepper if you like,
dredge in flour, shaking off excess, simmer in 6 Tablespoons fairly hot oil on both sides
to obtain a nice golden crust.
Transfer to baking dish, dot with butter, cover, and bake
in 350 degree Fahrenheit oven 10-15 minutes. Serve on platter surrounded by dilled,
buttered new potatoes and lemon wedges. Tomato salad makes a nice, fresh accompaniment.