1Clean and wash the fish and cut into serving pieces, leaving the skin on.
2Salt and pepper and coat throughout with cornmeal.
3In 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 minutes more.
4Fish should be nicely browned.
5Put fish on hot serving platter.
6Pour off the fat from the pan and replace with butter, add the sour cream and stir with a spoon to loosen any greables.
7Cook several minutes, but do not boil.
8Remove from heat, add lemon juice, stir and pour over trout.