6 lg. fresh or frozen trout
2/3 c. yellow cornmeal
1/4 c. all-purpose flour
2 tsp. salt
1/2 tsp. paprika
Shortening

Thaw fish if frozen. Combine cornmeal, flour, salt and paprika and use to coat fish. Heat oil until hot and cook fish a few at a time, 4 to 5 minutes, or until lightly browned. Turn and cook 4-5 minutes more until fish flakes easily with fork. Drain on paper towel before serving.