Pan Fried Trout
Rinse and dry trout. Use cornmeal, salt, and pepper to cover trout. Pan should contain enough peanut oil to cover one-half of trout. Oil should eb hot but not smoking. If oil is correct temperature, trout tail will sizzle when placed in hot oil. Place trout in pan so as not to touch other trout. When golen brown, turn with spatula and cook other side. Turn only once. Serve with sauce on a hot dish. Sauce Amandine, Sauce Rosemary, or a Butter Sauce go well with this dish.