To make pan-fried trout, gut and clean the fish, season the insides and exterior, dredge the fish in flour, and fry the trout in butter and oil for 5 to 6 minutes on both sides. Cook until the skin is golden brown and the insides are moist and flaky.
To make a simple batter, combine 1/4 teaspoon of pepper, 2 teaspoons of salt and 1/2 cup of all-purpose flour together, and spread the mixture onto a plate. Mix 1 1/4 teaspoons of salt and 1/4 teaspoon of pepper, and rub it throughout the insides of eight pieces of trout, each sliced through the middle. Cut 4 lemons into 1/4-inch round slices, and insert three pieces into each trout. Evenly coat the trout with the flour and seasoning mixture.
In an 11-inch skillet, use medium to high heat to warm 1 1/2 teaspoons of butter, 1 1/2 teaspoons of olive oil and 1 1/2 teaspoons of sesame oil. Cook up to three trout at one time with the remaining lemons slices placed around the fish. Allow the trout to cook until it begins to brown, and then turn. If the lemon slices begin to darken too quickly, place them on top of the fish, and continue cooking. Repeat until all the trout is cooked, and serve with the heated lemon slices.