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1
In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, till they are crisp, transfer them to paper towels to drain, and pour off the fat.
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2
Crumble the cooked bacon into a small bowl and stir in the chopped sage.
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3
In the skillet cook the remaining 16 bacon slices in 2 batches till the bacon just becomes translucent/soft and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.
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4
Preheat the oven to 375F.
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5
Rinse the trout under cool water and pat them dry inside and out.
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6
Sprinkle the cavity of each trout with one eighth of the crumbled bacon mix and salt and pepper to taste.
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7
Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities.
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8
Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess.
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9
Heat the skillet over moderately high heat till it is warm, add in the oil, and heat it till it is warm but not smoking.
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10
In the oil fry the trout, not touching each other, in batches for 3 min on each sides, or possibly till they are just hard and the bacon is golden brown, transferring them as they are fried with long spatulas to a shallow baking pan.
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11
When all the trout has been fried, bake them for 5 min, or possibly till they just flake and are heated through.
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12
Throw away the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.
