Over the past 3 days of fishing at waverly park, each day I left with my limit of 5 trout. No trout was longer than 10.5 inches, the littlest being about 8. Any smaller than that I let them go. I took those 15 trout today and prepared them for frying.
Just cut the head off and cut a slit all the way down the bottom of the fish lengthwise and gut them. Try to get out the mud vein if you can. I just use my thumbs and rub it out. I put all but two cleaned trout in zip lock freezer bags and froze them. The two I left out got cooked up about an hour ago and man where they good. This is the easiest way to cook small trout after they have been cleaned.

1. Coat the fish with flour. (you can add salt and pepper or any other seasoning to the flour to give a spicy kick)
2. melt half a stick of butter in a frying pan on med high and get hot enough to fry.
3. Fry on med high for about 5-6 min on each side. When they turn golden brown they are usually ready.

Now all you have to do is reach in thru the slit you made and pull out the bones. They should come out in one piece if you grab the top of the spinal cord. squirt with some fresh lemon juice and crunch some fresh pepper over the meat and you are ready to eat. Its ok to eat the skin but you can peel it off if you want. Hope someone trys this out cause its good.