Camp-Stove Pan-Fried Trout for Canoeing Trips

Ingredients

• •3 or 4 fresh caught trout
• •4 tablespoons olive oil
• •½ stick butter
• •½ cup flour
• •1 teaspoon salt
• •½ teaspoon black pepper
• •½ teaspoon oregano
• •¼ teaspoon cayenne pepper

Equipment

• • cast iron skillet
• • frying pan

Instructions

1. 1Clean, scale, and rinse the trout under cold water, making sure there are no blood vessels left in the cavity.
2. 2Make 3-4 diagonal cuts on each side of the fish just a little deeper than the skin.
3. 3Pat the fish dry and set aside.
4. 4Mix the flour, salt, pepper, oregano, and cayenne in a shallow bowl.
5. 5Melt the butter and olive oil over medium heat in a large frying pan.
6. 6Dredge the fish in the flour mixture until well coated.
7. 7Fry in the oil and butter, turning once to cook thoroughly.
8. 8The trout is ready to serve when it flakes easily with a fork.