Spring Trout & Fiddlehead
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
10" freshly caught |
*
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
fiddlehead ferns
|
* |
| ¼ | cup |
cornmeal
|
|
| 4 | quarts |
water
boiling |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
butter
|
*
|
| 1 | dash |
garlic powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
10" freshly caught |
*
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
fiddlehead ferns
|
* |
| 59 | ml |
cornmeal
|
|
| 4 | quarts |
water
boiling |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
butter
|
*
|
| 1 | dash |
garlic powder
|
*
|
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.
