1 1/4 c. half & half
3 eggs
1/2 tsp. pepper
Dash Tabasco
1 tsp. salt
6 (8 oz.) trout fillets
Flour
1 c. butter
3/4 c. lemon juice
Oil for deep frying

Make batter by combining the cream, eggs and seasonings. Dredge fillets in flour, dip into batter, then dredge in flour a second time. Fry in deep fat until fish rise to the top and are golden brown. Heat butter until it begins to brown. Pour over trout along with lemon juice. Serves 6.