Fried trout

Ingredients:

• 4 trout (280-300 g each) with heads and tails, gutted, washed and dried
• 1.5 cups breadcrumbs
• 1 clove garlic, crushed
• 2 tbsp finely chopped parsley
• 2 tablespoons finely chopped oregano leaves
• A pinch of crushed red pepper flakes
• Juice of 3 lemons and zest of 1 lemon
• 0.5 cup Dijon mustard
• Extra-virgin olive oil

Preparation:

1. In a wide flat plate, mix breadcrumbs, garlic, parsley, oregano, red pepper flakes, zest of one lemon and salt to taste.
2. In a small bowl, combine the mustard and the juice of one lemon. Brush both sides of the trout with the mustard mixture. Coat both sides of the fish with breadcrumbs and press firmly to adhere.
3. Preheat oven to 120°C.
4. Heat about 1/4-1/2 inch of olive oil in a large skillet over medium-high heat. Add the fish and cook for about 6-7 minutes. Carefully flip the trout and cook on the other side until golden and crispy, about 2-3 minutes. Remove the trout from the skillet and drain on paper towels to remove excess oil. You'll likely need to fry the four trout in several batches. After the first batch is done, transfer it to a warm oven to keep the fish warm..
5. Once all the fish is fried, drain the oil and breadcrumbs from the pan. Add the butter and remaining lemon juice and stir until the butter melts. Season with salt to taste and reduce the sauce by about half. Transfer the fish to a serving platter, drizzle with the lemon butter sauce, and serve.