Instructions

1. Rinse the trout and pat dry. Lightly season the inside cavity with kosher salt and freshly ground pepper.
2. Place 2 sage leaves in the cavity of each fish. Close the cavity by threading a wooden skewer or toothpick through the flaps; dredge both sides in cornmeal.
3. Heat two large skillets over medium high heat and divide the oil between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 5 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes.
4. Transfer the fish to a platter and serve immediately with the lemon wedges.