I buy trout except in fish farming. Then I wash it out again briefly and season it with the fish spice - if you don't have it, you can use salt and pepper. Fill the trout with the flaky butter, the halved lemon wedge and the washed parsley stalks.
Now I turn the trout in the flour and knock off the excess.
Heat oil in a large pan and fry the trout in it. I let them fry for about 7-8 minutes on each side and turn them several times. You can easily tell whether it is well fried; if the dorsal fin can be pulled out easily, the trout is done.
In the meantime I boiled the potatoes in salted water and drained them off. Add the butter and chopped parsley to the saucepan and toss the potatoes in it.
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