Ingredients:

• Lemon slices or twists to garnish 
• 2 tablespoon lemon juice 
• 3/4 cup pecans, coarsely chopped 
• 1/4 lb butter, softened (no substitutes) 
• Vegetable oil 
• Paprika
• Coarsely ground black pepper none
• Self-rising corn meal
• Salt
• 1/2 fresh lemon
• 2 whole rainbow trout 

Directions:

Rinse the trout under cold water; then place on paper towel, and pat dry. Squeeze the lemon over both sides, and lightly salt whole trout. Spoon corn meal over the fish on both sides to coat. Sprinkle the pepper and paprika on both sides of the trout. In a large skillet, heat a small amount of oil over high heat until it is nearly smoking. Carefully place one trout in the pan, and reduce the heat to medium high. Cook for 3 minutes before turning; then reduce the heat to medium. Cook for an additional 3 minutes or until the trout tests done. Remove to paper towels to drain. Do not cover. Cook remaining trout, and drain. Sauce:In a medium skillet, melt the softened butter over high heat. Add the pecans, and cook until the butter begins to darken and the nuts start to brown. When the butter stops foaming and begins to clarify, add lemon juice, and blend. Pour the hot sauce over the cooked trout, and garnish with lemon slices or twists. Serves 2