4 whole rainbow trout, about 6 ounces each, cleaned

Salt and pepper

1/4 cup flour

2 tablespoons butter

1 tablespoon vegetable oil

For the sauce

1/2 cup mayonnaise

1/2 cup sour cream

3/4 teaspoon grated horseradish

1/4 teaspoon paprika

2 tablespoons tomato or lemon juice

1 tablespoon chopped fresh herbs, such as chives, parsley, or basil

For the sauce, combine the mayonnaise, sour cream, horseradish, paprika, tomato or lemon juice, and herbs.
Season with salt and pepper and mix well.
Set the sauce aside.
Rinse the trout and pat dry.
Season the cavities in the fish generously with salt and pepper.
Combine the flour, 1/2 teaspoon salt, and a little pepper in a shallow dish.
Fully coat the trout on both sides with the seasoned flour, shaking off any excess.
Heat the butter and oil in a large nonstick skillet over medium-high heat.
When sizzling, add the trout and cook until opaque throughout, approximately 4-5 minutes on each side.