Spring Trout And Fiddlehead
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | 10" freshly caught trout | |
| 1/4 | c | Salad oil |
| 1/4 | c | White flour |
| Fiddlehead ferns | ||
| 1/4 | c | Cornmeal |
| 4 | qt | Boiling water |
| Salt and pepper | ||
| Butter | ||
| Dash of garlic powder |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 382
Calories From Fat: 326
Total Fat: 37g
Cholesterol: 61mg
Sodium: 34.9mg
Potassium: 55.8mg
Carbohydrates: 12.4g
Fiber: <1g
Sugar: <1g
Protein: 1.8g