Panfried Trout

1. 1

   Rinse the trout and pat very dry.

2. 2

   Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper.

3. 3

   Close the cavity by threading a wooden skewer through the flaps.

4. 4

   Season the outside of the fish with salt and pepper and dredge in the cornmeal.

5. 5

   (If dredging in flour, pat off the excess.)

6. 6

   Heat two large skillets over medium high heat and divide the bacon fat between them.

7. 7

   When the fat shimmers add the fish and fry until crisp and golden brown, about 4 minutes.

8. 8

   Carefully flip the fish with a large flat spatula.

9. 9

   Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes.

10. 10

    Transfer the fish to a platter and serve immediately with the lemon wedges.

11. 11

    Cook's Note: If your stove is equipped with a large griddle, the fish can also be cooked on it.

No additional tips available.