Serves 2

1 (1-pound) fresh trout, cleaned, head and tail attached
Salt and pepper
4 ounces queso fresco, quartered
4 ounces boiled ham, quartered
1/4 cup flour
1 egg, beaten
3 tablespoons plain dry bread crumbs
1 cup peanut oil

Salt and pepper the inside of the trout. Add the pieces of cheese and ham, enough to fill the cavity. Press to close. Sprinkle the trout on both sides with the flour, then dip it into the egg. Roll in the bread crumbs until coated.