Return to Content

Trout and Fiddleheads

Trout and Fiddleheads
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4 to 6.

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)..

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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
  • Butter


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.

Updated Tuesday, September 25th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111