Remove the fish's guts and entrails. Scale the trout (you can use a metal sponge for dishes). Wash thoroughly.

Cut off the head and the fins.

Next, you'll be needing a thin and long knife. It'll be so much easier to work with.

Place the fish belly up and insert the knife under its ribs, as close to the bones as possible, so as not to leave much meat on them. See the correct position in the picture.

Gently move the knife along the ribs and unroll them all along.

Now work with your thumb and forefinger - pass them over the ribs and press to loosen the fillet.

Repeat this process for the opposite side - again the knife along the ribs, slowly detach them from the meat.

Finally, use your thumb to remove the rest of the fillet, pressing a bit harder on the bones' ends.

This way you'll remove the trout skeleton completely. Use the scissors if you think it's easier than using your fingers.

We'll get a double fillet, which is called "butterfly". You can already cook it in this shape.

I wanted narrower, classic fillets, so I cut off the tail and the middle, see the picture.

That's what I did with all the three fish I had. I got six beautiful fillets, just ready for frying.

Combine flour with salt and spices.

In a pan, heat well oil and butter.

Coat the fillets in flour.

Brown well on both sides.

Then remove and place on paper towels to absorb excess oil.

Serve with whatever you like - in the evening I recommend a vegetable salad. At lunch, you can indulge in some polenta and garlic sauce :)

Enjoy!