Ambberg Trout - cooking recipe

Ingredients

4 fresh trout, skinned
4 to 5 eggs, beaten
3 to 4 c. yellow corn meal
1 Tbsp. mustard
1 c. milk (2% or whole)
Lawry's seasoned salt to taste
1/2 gal. oil or Crisco

Preparation

Thoroughly mix eggs, mustard and milk in a large bowl.
In separate bowl, combine corn meal and seasoned salt.
Heat oil to boiling.
Baste trout in milk mixture, then roll in corn meal mixture.
Be sure to get all cavities.
Fry until golden.
Drain well on paper towels; remove as much oil as possible.