Sprinkle cleaned trout (without heads) inside and out with salt and pepper. Roll trout in cornmeal and fry in hot butter for about 3 to 5 minutes on each side (depending on size) or until golden brown.
Fish should flake easily with a fork. Serve with lemon wedges and garnish with parsley, if desired.
Serves 4.
Originally Submitted
6/20/2007
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