Use a small amount of hot vegetable oil, about I inch, in heavy fry pan. Roll in coating and fry lightly, or saute, at a moderate temperature, until browned on one side. Place meat-side down first. Turn and brown second side. Do not overload pan.
Trout is done when it flakes easily with a fork.
Fill fryer about half full with oil. Fry in deep oil at 325 to 350F until trout is brown and flakes easily with a fork. Microwaving is especially suited to the high temperature and short time required for cooking trout. Always thaw trout completely to ensure even cooking. Cover fish with plastic wrap, but turn back one corner to allow venting.