Rough and Ready pan sized fish.
One of the problems with fish and sea food is that it cools far too fast. Here is the cure! This process is mostly intended for hiking/camping/boat camping etc. and is not intended for the normal kitchen environment.
1) Catch a small to medium pan sized fish, and clean it or them asap. The intent here is to get the fresh catch to pan as quickly as possible.
2)Dust the cleaned catch with flour, and drop it into a pan sufficiently heated, with a small amount of oil, preferably an oil that has a minimum of its own flavor.
3)Add salt and pepper to taste as it cooks, flip over when golden brown.
4)While the 2nd side is being cooked in the pan, use fork to eat the side that is already cooked (now face up) and is obviously still hot. This process usually works well for one or two individuals, but large parties are tough to handle in this manner.
5)Once the upside is devoured, the side being cooked is about done and merely needs flipping over, and eating may again resume.
There you have it, super fresh trout or pan fish that is HOT while you eat. Nothing fancy though, just good fish flavor. Yes, yes, you are eating from the pan, but camping and fishing is supposed to be a 'have fun' experience.

4 12 ounce fresh whole rainbow trout, pan dressed
2/3 cup milk
1/4 cup plus 3 Tbs. cornmeal
3/4 tsp. black pepper
3/4 tsp. paprika
wax paper
2 Tbs. plus 2 tsp. corn oil
1-1/4 large lemons, peeled, white pith and seeds removed, and pulp cut into tiny pieces
2 Tbs. plus 2 tsp. unsalted butter
2 tsp. fresh parsley, minced

Arrange trout in a shallow pan and pour milk over. Let stand 15 minutes, turning fish once. Drain but do not dry fish. Discard milk. Combine next 3 ingredients in a shallow dish. Dredge fish through cornmeal mixture to coat. Leave fish in dish, cover with wax paper and let stand 10 minutes in refrigerator to dry. Heat oil in a heavy nonstick skillet over medium high heat. Sauté fish about 4 minutes over medium heat, in batches if necessary, until golden on bottom. Carefully turn and cook 3-4 minutes until brown. Transfer to a platter and keep warm. Discard oil from skillet and wipe with paper towels. Cook lemon and butter 2-3 minutes, stirring until butter is melted and golden brown. Serve lemon butter over fish and sprinkle with parsley.