Root River Trout with Capers
[following up on limit of BNT mentioned in previous post]

Get some butter and/or olive oil ripping in the cast iron
Chop the heads off the trout so they can fit in the pan
Give heads to chickens
Pan fry trout as one normally does: pretty hot and fast; flipping once
Remove trout from skillet
Add to the crustiness left in the pan: lemon juice, sour cream, capers
Other spices to taste
Use spatula to scrape around, pulling residue from pan into sauce

Just a few words in favor of creels, keeping of fish, simple cooking and memorable meals...