Pulse the oatmeal in a food processor to make fine crumbs for the coating.
|4||tablespoons ( 1/2 stick) unsalted butter, at room temperature|
|1||tablespoon lemon juice, or to taste|
|1||scallion, finely chopped|
|Pinch of salt|
|1/4||teaspoon freshly ground black pepper|
|1||tablespoon chopped fresh parsley|
2. On a sheet of plastic wrap, form the butter mixture into a slender log shape. Secure the ends and refrigerate for 1 hour or until firm. Cut the log into 8 rounds and set them on a plate. Refrigerate again.
|4||whole boneless trout|
|1||cup quick-cooking oatmeal, worked in a food processor to crumbs|
|3||tablespoons canola oil|
2. Brush each trout with milk. Set the oatmeal in a shallow dish. Dip the trout in the oatmeal.
3. In a large nonstick skillet, heat 1 1/2 tablespoons of the oil. Add 2 of the trout and cook for 2 minutes. Turn and cook the other side. Transfer the trout to the baking sheet. Use the remaining 1 1/2 tablespoons of oil to fry the remaining trout in the same way and transfer to the sheet.
4. Cook the trout for 10 minutes or until they are cooked through and very crisp. Arrange 1 trout on each of 4 plates. Top each with 2 rounds of parsley butter. Serve with steamed potatoes.