2 large eggs

2 C yellow corn meal

lemon juice for inside cleaned trout

Greek seasoning to season the cornmeal

6 T butter

2 T olive oil

Rinse the fish under cold water and pat dry with a paper towel.

Drying will help prevent the fish from steaming when cooked.

Some people like to cut a few diagonal slashes along each side of the trout to allow the entrance of the seasoned cornmeal.

Squeeze a couple of lemon drops inside trout.

Roll fish in egg mixture and then roll it in the mixture of cornmeal and Greek seasoning until covered.

Heat the butter and olive oil mixture in a frying pan (I like cast iron.) until bubbling and fry the trout for about 5 minutes on each side until brown.

Remove the fish and blot it, if desired.

Serve with choice of side dishes.