Trout -- Need Suggestions

I came across a recipe, thought it was pretty good, but am looking for suggestions to tweak it to make it better.

It goes roughly as follows: Cook bacon until it is about half way through. Season trout with salt and pepper, and then dip in cornmeal. Take the bacon out of the pan, put the trout in, and then cover with the bacon.

Any thoughts?

The reason that this type of recipe using bacon survives is that when fishing where there is no readily available source of fat to fry the trout and refrigeration is not required(requires country bacon), bacon was packed along and used stream-side to cook the just caught trout.
While the recipe provided will work and work very well with no changes I usually prefer to use white pepper, salt, Wondra flour and unsalted butter for whole pan sized trout that I catch myself. These days I throw back the wild fish and if in search of truly fresh trout stop at trout farm north of Milwaukee and catch my own, ice and take home.-Dick

It is from a website discussing Hemingway. Taking cooking advice from a writer may not be the best idea of course.

Hemingway was an Outdoorsman and did quite a bit of fly fishing for trout and big game deep sea fishing.
His recipe is a 'standard' and how it was done and still is done when away from civilization with no refrigeration. The 'lost' difference is that 'City' bacon was not used but 'Country' bacon which does not require refrigeration.
To faithfully re-create this recipe order 'Country' Bacon from Benton's, the World's Best in my opinion.-Dick

My favorite trout recipe is the essence of simplicity, perfected in a cabin along the Poudre River above Ft. Collins: dip the whole fish in flour, shake off excess, drop into an eighth-inch of hot butter, sauté 'til crisp, remove from pan, increase heat slightly, add slivered almonds, brown both butter and almonds, pour over fish, serve. Yummm!

Geo