For the trout Tyrolean style, cut onion into thicker rings, bread and fry. Wash trout inside and out, pat dry. Season inside and out with salt and lemon, coat in flour, tap off excess flour.
Heat butter with oil in a coated pan, fry trout on both sides until crispy, lift out of pan. Fry bacon strips until crispy.
Place trout on a plate, arrange with bacon strips and fried onion rings and garnish with lemon.
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