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1
In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
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2
In a small bowl, mix together the mustard and the juice of 1 lemon.
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3
Brush both sides of the trout with mustard mixture.
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4
Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
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5
Preheat the oven to 250 degrees F.
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6
Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat.
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7
Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes.
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8
Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes.
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9
Remove the fish from the pan and drain on paper towels.
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10
You will probably need to work in batches to do 4 fish.
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11
After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
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12
When all the fish has been fried, remove the oil and any brown bits from the pan.
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13
Add the butter and remaining lemon juice and swirl to combine as the butter melts.
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14
Season with salt, to taste, and reduce by about half.
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15
Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
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16
What a fishtale!
