Clean and wash the fish and cut into serving pieces, leaving
the skin on.
salt and pepper and coat throughout with cornmeal.
In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add
fish, and fry for approximately 4 minutes; turn, and cook 3
fish should be nicely browned.
Put fish on hot serving platter.
Pour off the fat from the pan and replace with butter, add the
sour cream, and stir with a spoon to loosen any greables.
Cook several minutes, but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.