1 egg
2 tbsp. fresh lemon juice
2/3 c. cornmeal
1 tsp. salt
1/4 tsp. pepper
4 whole pan-dressed trout
1 lemon, cut in 8 wedges
Butter
Fresh lemon juice

Slightly beat egg and 2 tbsp. lemon juice in shallow dish. On foil, mix together cornmeal, salt and pepper. Dip skin side of trout in egg mixture, then in cornmeal. Place 2 lemon wedges inside each trout. Close with wooden picks. Melt 1/4 cup butter in skillet, add 2 tbsp. lemon juice. Over medium heat fry as many trout as skillet will accommodate, about 8 minutes on each side. Add additional butter and lemon juice as needed.