Heat a large sauté pan over medium heat. Add the bacon and cook, stirring, until crisp -- 2-3 minutes. With a slotted spoon, scoop out the crisp bacon, reserving the fat in the pan, and set aside.

Season the trouts with salt and pepper. Dredge in the cornmeal.

Return the sauté pan with the bacon grease to medium-high heat and add enough oil to come to a depth if 1/4 inch. When the oil is shimmering, add the cornmeal Dredged trout. (If the pan is not large enough to hold all 4 at once, cook 2 at a time; very slightly undercook the first 2 trout and place them in a 200° F oven while cooking the remaining trout.)