"Charliec" wrote in message
...
I want to pan fry trout, but would like to butterfly them to flatten them
out prior to frying. What would be the best approach to butterflying
trout
- cut down the center of the backbone?? Or is there a better approach to
accomplishing this?
Thanks
Charlie
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Charliec

Why not just filet them like a walleye etc, cut out the back bone and the
ribs.

I do it with the larger trout 13"+ and it works fine to fry. Anything
smaller than that its cooks pretty easily gutted and left whole(I cut the
head off). Butter and garlic is my favorite followed by butter and Mrs
Dash.