Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish

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Papaya Salsa:

2 fresh papaya, peeled, seeds removed and finely diced

2 tomatillos, finely diced

1/4 cup finely chopped red onion

2 cloves finely chopped garlic

1 jalapeno, finely chopped

1 tablespoon honey

1/4 cup fresh lime juice

1 tablespoon olive oil

2 tablespoons coarsely chopped cilantro

Salt and freshly ground pepper

Papaya Sauce:

3 tablespoons olive oil

1 Spanish onion, coarsely chopped

1 tablespoon coarsely chopped garlic

1/4 cup red wine vinegar

2 ripe papayas, peeled, seeds removed and coarsely chopped

2 tablespoons honey

Salt and freshly ground pepper

Trout:

2 cups rice flour

Salt and freshly ground pepper

3 large eggs

3 tablespoons milk

2 cups white cornmeal

4 (8 ounce) whole trout, scaled and gutted

6 tablespoons vegetable oil