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Ingredientes
- 4 x 10" freshly caught trout
- 1/4 c. Salad oil
- 1/4 c. White flour
- Â Â Fiddlehead ferns
- 1/4 c. Cornmeal
- 4 quart Boiling water
- Â Â Salt and pepper
- Â Â Butter
- Â Â Dash of garlic pwdr
Direcciones
- Clean the fish well in cool water. Dredge in both flours to that salt, pepper and garlic pwdr has been added. Fry in warm oil, turning once when skin is crisp.
- Cook the fiddleheads in boiling water. Boil for 3 min only.
- Fiddleheads will be cooked, yet very crisp. Remove from water and drain.
- Dot with pats of butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1006g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 323 | 83% |
| Total Fat 36.67g | 46% |
| Saturated Fat 16.83g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 202mg | 8% |
| Potassium 32mg | 1% |
| Total Carbs 13.97g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.25g | 0% |
| Protein 1.8g | 3% |
