3 green onions, chopped
1 tbsp. chopped parsley
2 tbsp. lemon juice
6 whole trout, approximately 8 oz. each
Seasoned salt and pepper
6 strips bacon
1/2 c. Bisquick
2 tbsp. yellow cornmeal
Lemon wedges (optional)

Combine green onions, parsley, lemon juice and pepper to taste. Sprinkle trout cavities with salt, then spread each with onion mixture.

In wide frying pan over medium heat, cook bacon until crisp, remove and drain. Leave 2-3 tablespoons drippings in pan, reserve remaining. Combine Bisquick and cornmeal on waxed paper and coat trout both sides with mixture.

Arrange half the trout in pan. Cook until lightly brown, turning once. For 1-inch thick fish (measure thickest part), allow 5 minutes per side. Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges and enjoy.