Sure enough, even though she was off to Staples for some back to school shopping, Joan was more than willing to stop long enough to instruct me. She made pan frying sound so easy, and she had lots of tips. (I must add that cooking is Joan's premiere hobby.)
I soaked the trout in milk for 5 minutes, I dredged it in the flour, salt, and pepper, I fried it in 2 T. olive oil (with garlic added at the end of frying) and 2 T. butter. And I served it with lime juice. I devoured it and kept raving like a maniac about how good it was. "Doesn't this taste great?" I kept saying. Ken probably wanted to shoot me after I'd exclaimed over it for the fourth time. The fact is, I couldn't believe that the process (soaking raw fish in milk? ugh) could yield something so yummy.
Next time: Try 2 T. oil and 1 T. butter--that will be enough. I had more fat than I needed, I think, for the amount of fish I had (3/4 lb.).
A new Eggplant Parmigiana recipe--from America's Test Kitchen for tonight's meal.