Ingredients:
   1 cup Cornmeal
   1 cup All-purpose Flour
   4 boned Trout, heads discarded, halved lengthwise
   8 Tbsp Butter
   1 Tbsp Vegetable Oil
   1/3 cup fresh Lemon Juice
   1/2 cup chopped fresh Parsley
   Lemon Wedges

Directions:
Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout and cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and saute until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon. Makes 4 servings.