Trout with Browned Butter and Capers

On a dinner plate, combine the flour, cornmeal, salt, and pepper. Wash and dry the trout; roll in the flour mixture and turn it over to coat.In a 1-quart skillet over medium-high heat, bring the butter to a boil; remove from the heat. Spoon off the foam, leaving the melted butter.Pour 1 tablespoon ghee into a 10-to 12-inch nonstick skillet over high heat; place the trout skin-side down in the pan and cook until the bottom is lightly browned, 2 to 3 minutes. Flip with a wide spatula, reduce the heat to medium and cook until the fish is slightly opaque but still moist in the center of the thickest part (cut for dough), another 2-4 minutes.Meanwhile, add the capers to the remaining melted butter in the pan and shake the pan frequently over medium heat until the capers are uncovered, 1-2 minutes.Transfer the trout, skin side down, to a plate. Spoon the fish over the caper oil and garnish with lemon wedges and parsley sprigs. Add salt and pepper to taste.