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Trout with Lemon and Capers

4 fresh or frozen trout, about 10 ounces each
1/2 cup milk
1/2 cup flour
Salt and freshly ground pepper
1/2 cup vegetable oil
1 lemon, peeled and cut into very small cubes
6 tablespoons butter
1/3 cup drained capers
2 tablespoons finely chopped parsley

Rinse the trout, pat dry, cut off fins. Put in a large dish and
add milk. Turn to coat. Dredge fish, one at a time, in flour
seasoned with salt and pepper. Shake off excess flour. Heat the
oil in a skillet, add the fish and cook over moderately high heat
4-5 minutes or until gold brown on one side. Turn and cook until
golden brown on the other side. It takes about 8 - 10 minutes a
side.Transfer fish to warm serving dish, sprinkle with lemon. Pour
off fat from skillet, wipe clean with paper towels. Heat butter
until it starts to brown, add capers. Cook 15 seconds and pour over
fish. Sprinkle with chopped parsley.

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