Alex considers brook trout the best fish you can eat. The fiddleheads (similar in taste to asparagus) are superb when picked fresh (canned are available from L. L. Bean, Freeport, ME 04033)..
Clean fish well in cold water. Mix the flours and spices thoroughly. Dredge the fish in the flour mix (or shake in paper bag with spices and flour). Fry trout in hot oil, turning once when skin begins to crisp. Drop fiddleheads into boiling water. Boil for 3 minutes only.
Remove from water and drain. Fiddleheads will be crunchy but cooked. (Canned fiddleheads need not be cooked, only heated.) Dot with pats of butter.