Spring trout & fiddlehead

Yield: 4 Servings

Measure Ingredient
4 \N 10\" freshly caught trout
¼ cup Salad oil
¼ cup White flour
\N \N Fiddlehead ferns
¼ cup Cornmeal
4 quarts Boiling water
\N \N Salt and pepper
\N \N Butter
\N \N Dash of garlic powder

Clean the fish well in cold water. Dredge in both flours to which salt, pepper and garlic powder has been added. Fry in hot oil, turning once when skin is crisp.

Cook the fiddleheads in boiling water. Boil for 3 minutes only.

Fiddleheads will be cooked, yet very crisp. Remove from water and drain. Dot with pats of butter.

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