Spring Trout And Fiddlehead

Course : Fish
Serves: 4
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4 fillets freshly caught trout 10 inch
1/4 cup salad oil
1/4 cup white flour
1 package fiddlehead ferns
1/4 cup cornmeal
4 quarts boiling water
1 teaspoon salt and pepper
2 tablespoons butter
1 dashes garlic powder

Preparation / 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.

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