2 lb Trout; Whole Or Fillets

    1/2 c  Cornmeal

      3 tb Butter

           Salt & Pepper; To Taste
  Rinse the trout under cold running water.  Pat dry.
   Sprinkle with salt and pepper.  Melt the butter in a
  large heavy skillet on medium-high heat. Coat the
  trout in corn meal and shake off the excess.  When the
  butter is melted, place the coated trout, flesh side
  down, in the skillet.  Fry 4-5 minutes, then turn and
  fry 4-5 minutes or until the flesh is golden brown and
  flaky.  (Trout may be seasoned with garlic or onion
  powder before frying, if desired.)