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Spring Trout and Fiddlehead



  • Prep Time: N/A
  • Cooking Time: N/A

Spring Trout and Fiddlehead

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.


Ingredients:

4 10" freshly caught trout
1/4 c Salad oil
1/4 c White flour
Fiddlehead ferns
1/4 c Cornmeal
4 qt Boiling water
Salt and pepper
Butter
Dash of garlic powder

Serves:

4 Servings

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