Spring Trout And Fiddlehead Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: 10" freshly caught trout,
4 quart: Boiling water,
1/4 cup: Salad oil,
Salt and pepper,
1/4 cup: White flour,
Butter,
Fiddlehead ferns,
Dash of garlic powder,
1/4 cup: Cornmeal,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Seafood