Classic Pan Fried Trout recipe..simple and super flavorful! (catch and cook) 

This is a very classic way to cook a trout and will make even a stocker rainbow taste good. It also works well for salmon or really any sort of fish fillet with the skin still on it. Cast iron is highly recommended though any heavy bottom skillet will work. The ingredient amounts vary with the size of the fillets and skillet; improvising is just fine! In this preparation, we used both skin-on fillets from a 15" trout, about a 2/4 cup of AP flour, seasoned well with salt and pepper, a few tablespoons of olive oil 1/2 stick of butter total (split between the two steps), two tablespoons of drained capers and the juice of a whole lemon. This simple recipe is very tasty!
Cooler containing ingredients is an OtterBox Trooper 20 and the portable stove is a Camp Chef Pro 90x.