Title: Pan-fried trout meuniere
 Categories: Fish
      Yield: 6 Servings
 
      6    10-oz trout, cleaned but
           With heads left on
    1/2 c  Milk
    1/2 c  All-purpose flour
           Salt and freshly ground
           Black pepper
    1/4 c  Corn or vegetable oil
      8 tb Unsalted butter
      6    Lemon slices
           Juice of 1 lemon
      4 tb Finely chopped parsley
           Leaves
 
   Place the trout in a large pan and pour in the milk. Turn the trout
  in the milk. Spread the flour over a flat dish and season it well
  with salt and pepper. Remove the trout from the milk and dredge them
  well in the flour, shaking off any excess flour.
  
    Heat the oil in a heavy nonstick frying pan or black steel pan over
  medium-high heat and add the trout. Cook until golden brown, about 6
  minutes on each side. Baste often to keep the trout moist.
  
   Remove the trout to a warm platter.  Pour off the fat from the
  frying pan and wipe it clean with paper towels. Return the pan to the
  heat and melt the butter, shaking the pan and stirring until it turns
  hazlenut brown. Do not let it burn.  Place a lemon slice atop each
  trout. Sprinkle them with the lemon juice then pour the butter over
  them. Garnish with the chopped parsley and serve immediately.
  
  The Seafood Cookbook, Classic to Contemporary, by Pierre Franey &
  Bryan Miller, Random House, NY, 1986.