Try this Spring Trout and Fiddlehead recipe, or contribute your own.
Suggest a better descriptionClean 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.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 68 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 73.7mg | 3 % | |
Potassium 16.9mg | 0 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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