|Whole cleaned trout||48 Ounce (About Six 8 Ounce Each Pieces)|
|Milk||1 Cup (16 tbs)|
|Green onions||3 , chopped (Including Tops)|
|Chopped parsley||1 Tablespoon, chopped|
|Lemon juice||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||2 Tablespoon|
Arrange fish in a single layer in a baking dish; pour milk over fish and let stand for 10 minutes.
In a small bowl, combine onions, parsley, lemon juice, and pepper.
Remove fish from milk; sprinkle cavity of each trout with salt and spread with onion mixture.
In a wide frying pan over medium heat, cook bacon until crisp.
Remove bacon from pan, drain,and set aside.
Leave 3 tablespoons drippings in pan; reserve remaining drippings.
Combine flour and cornmeal on a piece of wax paper; dredge trout in mixture until coated on both sides.
Heat the 3 tablespoons bacon drippings in pan over medium heat; arrange half the fish in pan.
Cook, turning once, until fish tests done takes 4 to 5 minutes on each side.
Transfer fish to a platter, cover loosely, and keep warm.
Cook remaining fish, adding reserved drippings as needed.
Slip a bacon strip into cavity of each fish.
Garnish with lemon wedges, if desired.