1) Cut trout fillets into 2" to 3" pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well... 2) Place in hot peanut oil in large skillit over med. High heat and cook for 1« to 2 min or until outside is crisp and the fish flakes easily... 3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired...

From "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin' and re-typed with permission by Fred Goslin on Cyberealm Bbs. In Watertown Ny at (315) 786-1120