Cleaning the fish: We cleaned the fish just after we caught them by gutting them, cutting off the gills, removing the scales and most importantly, scraping off the blood line from the backbone.
Rinse the fish under cold water and pat dry with a paper towel. Drying will prevent the fish from steaming when you cook it.
Chop the onion, cube the potatoes and you are ready to start.
Start by heating a saute (fry) pan over medium heat. How hot? This is important because you must be careful when adding oil or any fat to a heated pan.
Heat the butter in your fry pan (saute pan) over medium heat. You want it to be hot, but not smoking.
Add onion and sauté for 2-3 minutes, then add the potato. Cook until the potato softens up a little, approximately 10 minutes. Push the potatoes and onions to the side and make a little room for the fish.
While the potatoes and onions are cooking, whisk an egg until blended in a shallow bowl.
Dip the trout into the egg and then into another shallow bowl containing the Bacon Fry Coating Mix. We used Krusteaz Bacon Fry Coating Mix, but I'm not sure this is available outside of McCall, Idaho.
Add fish to the fry pan and cook until golden brown and the meat separates from the backbone.
Another way to test for doneness is when the dorsal and pectoral fins pull out easily. There should be enough fat in the pan to pan fry the trout, but if not, just add a little more butter.
When the fish is done, remove the fish, onions, and potatoes to a plate, cover with foil to keep warm. Cook your eggs any way you please in the fry pan and serve with fish, onions, and potatoes.
Of course some home made biscuits would be nice, but that's another trip. Enjoy!