4 whole trouts, boned and eviscerated
4 tablespoons rehydrated Chinese mustard
1 tablespoon sugar
2 cups potato flakes
Frisee salad tossed lightly with lemon juice and extra virgin olive oil
Kosher salt and freshly ground black pepper
Canola oil

Season the trout with salt and pepper. In a bowl, combine mustard and sugar and brush on both sides of the trout. Place potato flake in baking dish and season with salt. Press both sides of trout into potato flake. Coat a large, non-stick sauté pan over low-med heat well with oil. Cook trout until both are sides colored and fish is cooked through, about 4-5 minutes per side. Serve crispy trout on top of salad.