Mix the cornmeal  with the smoked paprika and granulated garlic, salt, and pepper.
Coat each trout fillet with the seasoned cornmeal.
Heat a large pan over medium to medium-high heat. Add oil to cover the bottom of the skillet.
Lay each trout fillet into the skillet flesh side first. Let it brown, then turn it to the skin side. Allow it to cook till the fish lightly flakes.
Remove the fillets to a platter and carefully pour the the lemon juice in the skillet. It reduces fast! Turn off the heat, then add the butter and swirl it around to incorporate it into the lemon juice.
Pour the pan sauce over the fillets and serve with extra lemon wedges.
