Simple Cooking: Trout with a Lemon Walnut Butter

Trout with a Lemon Walnut Butter 8 trout fillets (2-21/2 pounds) House-Autry Fish Fry 4 tablespoons Oil ¼ cup unsalted butter ¼ cup finely chopped fresh parsley 2 tablespoons finely chopped fresh tarragon 20 1/8-inch lemon slices (2-3 lemons) ½ cup chopped walnuts Place House-Autry Fish Fry on a piece of waxed paper. Dredge trout in House-Autry Fish Fry, shaking off excess. Add 4 tablespoons oil in a skillet. Panfry fish in skillet over medium-high heat until fish is cooked throughout and flaky to the fork. If you would like you can add some lemon slices to the pan for a little extra lemon flavor. Remove fish from pan and set aside to drain on paper towel. Melt ¼ cup butter in a small saucepan over medium heat. Cook until lightly browned and fragrant, 3-5 minutes. Immediately remove from the heat and stir in the walnuts. Serve the trout on a large dinner plate and top with browned butter and lemon slices.