1/2 c. milk
1/3 c. all-purpose flour
4 trout, dressed & boned
2 tsp. prepared mustard
1/3 c. salad oil
1/2 c. butter
1/2 c. green onions, chopped
2 tbsp. lemon juice

About 40 minutes before serving, into pie plate, pour milk. On waxed paper, place flour. Dip fish in milk, then in flour to coat. Spread 1/2 teaspoon mustard inside of each fish. In 12-inch skillet over medium-high heat, in hot salad oil, cook fish, turning carefully with pancake turner once, for 8 minutes or until fish flakes easily when tested with a fork. Place on warm platter. In same skillet over medium heat, in hot butter, cook onions with lemon juice until just tender, about 3 minutes. Pour over fish. Makes 4 servings.