Allow one good sized-trout per person.
Clean, split open, then remove the backbone.
Season some coarse oatmeal with salt and pepper to taste and coat the fish well on both sides with the crumb mixture.

Heat 1 tablespoonful of butter in a frying-pan for each fish, and fry until golden, turning once. Drain, and serve with wedges of lemon and parsley garnish. This makes an excellent high tea dish and is delicious served with baked potatoes and a crisp green salad.

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