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 to 1/2 inch of shortening to
high heat, add fish, and fry for approximately 4 minutes, then turn and cook 3 minutes more. 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. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout.