Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      10"           freshly caught trout
     1/4  cup           salad oil
     1/4  cup           white flour
                        fiddlehead ferns
     1/4  cup           cornmeal
   4      quarts        boiling water
                        salt and pepper
                        butter
   1      dashes        garlic powder

Preparation:

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.