Categories: Fish/sea 
      Yield: 4 servings 
  
      2 lb Trout; Whole Or Fillets             3 tb Butter 
    1/2 c  Cornmeal                            1 x  Salt & Pepper; To Taste 
  
  Rinse the trout under cold running water.  Pat dry.  Sprinkle with salt 
  and pepper.  Melt the butter in a large heavy skillet on medium-high heat. 
  Coat the trout in corn meal and shake off the excess.  When the butter is 
  melted, place the coated trout, flesh side down, in the skillet.  Fry 4-5 
  minutes, then turn and fry 4-5 minutes or until the flesh is golden brown 
  and flaky.  (Trout may be seasoned with garlic or onion powder before 
  frying, if desired.)