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Spring Trout & Fiddlehead

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YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

4 4
EACH EACH TROUT
10" freshly caught *
¼ 59
CUP ML VEGETABLE OIL
¼ 59
1 1
¼ 59
CUP ML CORNMEAL
4 4
QUARTS QUARTS WATER
boiling *
1 1
X X BUTTER *
1 1
DASH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 176 71% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
 

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