Many people probably overcook their trout. Dry trout is lousy trout. The meat should be very moist, so moist that you can see the shine of water in the meat and it will easily fall off the bones when encouraged only the slightest bit with a fork. The difference between overcooking and undercooking is about 1-1.5 min so the cook really needs to pay close attention.
When pan frying with just enough oil to keep the flour covered fish from sticking to the pan, covering with a lid for part of the process helps keep the moisture in the meat and aids in preheating the top side before flipping the fish over. Sprinkling some rosemary or lemon pepper in the body cavity beforehand is an extremely simple way to enhance the flavor as well.
When pan frying with just enough oil to keep the flour covered fish from sticking to the pan, covering with a lid for part of the process helps keep the moisture in the meat and aids in preheating the top side before flipping the fish over. Sprinkling some rosemary or lemon pepper in the body cavity beforehand is an extremely simple way to enhance the flavor as well.
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