4 trout (11 to 12 inches each)
4 tbsp. butter
4 tbsp. olive oil
Flour, salt and pepper
1 egg, beaten
1 c. finely crushed corn flakes

Clean trout, remove heads and dry thoroughly on paper toweling. Dust with seasoned (salt and pepper) flour. Dip fish in egg and roll in corn flakes. Heat butter and oil in heavy skillet. When pan is sizzling hot, add trout. Brown for 4 minutes per side. Cover pan, reduce heat to medium and continue cooking for 3 more minutes. Check fish at thickest place with fork. If flesh flakes, it is done. Serves 4.