How to Make It
In a medium saucepan, heat the olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the wine and lemon juice and bring to a boil, then simmer over moderate heat until reduced to 1/2 cup, about 3 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until incorporated. Stir in the hot peppers, 1 tablespoon of parsley, the capers and lemon zest and season with salt and pepper. Keep warm over very low heat.
Spread the flour in a shallow bowl. In another shallow bowl, beat the eggs. In a third shallow bowl, spread the cornmeal. Season the trout with salt and pepper. Coat each fillet in flour, then dip in the egg, letting the excess drip off, and then dredge in the cornmeal.
In a large cast-iron skillet, heat the vegetable oil until shimmering. Working in batches if necessary, add the trout
fillets and cook over moderately high heat, turning once, until browned and crisp, about 4 minutes total. Transfer to paper towels to drain, then transfer to a platter. Spoon the warm sauce on top, garnish with chopped parsley and serve with lemon wedges.