1/2 c. buttermilk
1 c. all purpose flour
2 (8-10 oz.) boneless whole trout
2 tbsp. vegetable oil
6 tbsp. (3/4 stick) butter
1/4 c. unsalted pumpkin seeds
2 tbsp. cider vinegar
2 tbsp. chopped fresh chives or green onion tops
Pumpkin-Corn Pudding

Pour buttermilk into large bowl. Place flour in another large bowl. Dip trout in buttermilk. Season trout with salt and pepper. Open trout and dredge both sides in flour, tapping off excess.

Heat 1 tablespoon oil in heavy large skillet over medium high heat. Place 1 trout flesh side down in skillet. Cook until golden, about 4 minutes. Turn and cook skin side down until crisp, about 5 minutes. Place on plate and keep warm. Repeat with remaining oil and trout.

Add butter to same skillet and cook until golden, about 2 minutes. Stir in pumpkin seeds and cook 1 minute. Add vinegar and bring to boil. Spoon sauce over trout and top with chives. Serve with Pumpkin-Corn Pudding, if desired.