Ingredients
4 whole brook troutlings (smallest available), gutted, gills removed
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
4 tablespoons butter, divided
4 tablespoons capers, divided
Lemon halves
Fresh parsley, coarsely chopped
Directions
Season each troutling with salt and pepper on all sides and inside the cavities as well, then dust with the flour.
Heat 1 tablespoon butter in a cast iron pan over medium-high heat until it begins to brown, then add 1 trout and pan fry on all sides until golden brown, 5-7 minutes, depending on the size of the fish. Just before removing the fish from the pan, toss in 1 tablespoon capers and a healthy squeeze of lemon juice.
Transfer the fish to paper towels. Wipe out the pan and repeat until you’ve pan fried all the trout. I like to serve the fish family-style on a platter with a sprinkling of chopped parsley.
