This recipe is all about using what is fresh and available.
In a large saute pan over high heat, saute bacon until browned and crispy. Remove with a slotted spoon onto paper towels and set aside. Discard all but 2 tablespoons of rendered bacon fat. Return pan to medium-high heat and cook shallot until softened, about 3 minutes. Add ramps, fiddleheads, and morels; cook about 8 minutes. Add wine and cook until about 4 tablespoons of liquid remains in pan. Add stock and cook until liquid reduces by half. Return bacon to pan and stir well. Season with salt and pepper. Set aside and keep warm.
Season fish with salt and pepper on both sides. Pour milk into a pie tin or small casserole dish. Combine flour and cornmeal and pour into a second dish. Dip fillets into milk, coating well. Place in flour-cornmeal mixture and coat well; gently press mixture onto fillets, then gently shake to remove excess.
In a large saute pan over medium-high heat, panfry fillets in oil, about 3 minutes per side. Remove to serving plates or a platter and spoon vegetables and sauce over fish. Squeeze lemons over the top and serve.