Trout and Fiddleheads


4 to 6 fresh 10-inch trout
1/4 cup white flour
1/4 cup corn flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon rosemary
1/2 cup salad oil
1 bunch (20 to 30) fiddleheads
4 quarts boiling water


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.


Serves 4 to 6.

Reader Comments

Leave a Comment

I live in a 'fiddlehead' area

I live in a 'fiddlehead' area and have picked fiddleheads every spring for over twenty years. Your recipe says boil only for three minutes. I believe they should be boiled for a minimum of fifteen minutes. Because they are a wild fern they should be thoroughly cooked. I have heard of cases where people became sick after eating fiddleheads that were either sautéed only or cooked for a few minutes. They can also be salted/pickled and stored in mason jars for wintertime. They are definitely best fresh picked, boiled and eaten with sprinkling of vinegar, butter, salt and pepper.

Hi Ken, Thanks for your

The Editors's picture

Hi Ken,
Thanks for your comments. To get rid of the natural toxin in fiddleheads it's recommended that you first wash them in cold water several times and then cook them in boiling water for 15 minutes, or steam them for 10–12 minutes. If baking or sautéing fiddleheads, boil them first.