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TROUT
, Clean and wash the fish. Cut off the tail and fins, but leave the heads on. Dip fish in seasoned flour and fry in butter until tender. Serve with wedges of lemon or tomato and chopped parsley. Can be served cold with salad.
Note: An angler would consider it sacrilege to cook trout in this way. According to him, you should build a fire of sticks at the side of the burn and make a grill of sticks across it to place the fish on. Cook the fish on both sides, turning only once, and eat it with the fingers, washing it down with a drink of whisky and spring water.
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