Spring Trout And Fiddlehead

Ingredients:

4 10" freshly caught trout
1/4 c Salad oil
1/4 c White flour
Fiddlehead ferns
1/4 c Cornmeal
4 qt Boiling water
Salt and pepper
Butter
Dash of garlic powder

Method:

Clean 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.