Panfried Trout

Directions

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.