Fiddlehead Ferns are available for foraging towards the end of February through March and April around our resort along our hiking trails.
Great for garnishing fish dishes that you want a little more of a earthy presence on the plate-
Garnishes 4 plates
12 ea fiddle heads, about a quarter in diameter is best and wash them in cool running water for 30-45 seconds.
3 crabs fish sauce or soy sauce
½ cup Corn Starch
1 Cup AP Flour
½ tsp white pepper ground
1 tsp Salt
2 egg whites
2 ½ cups soda water
1 cup ice
Mix well if a little thin add a little flour, too thick add more ice (it will melt during mixing while keeping it cold)
Dust rinsed fiddle heads in a little corn starch, then dunk into your tempura batter.
Fryer should be at 375f and the oil has to be perfectly clean. Add the battered ferns one at a time and make sure to keep them from touching during the cooking process. Turn over after 45 seconds of cooking and cook for another 20-30 seconds. Remove from oil and season with a little Maldon sea salt and a couple drops of the 3 crabs fish sauce or drops of soy sauce of your preference. Garnish accordingly around your dish, 3 per plate, for 4 plates.