Beer-Battered Fiddleheads

 

8 cups canola oil

8 ounces fiddleheads, trimmed

¾ cup all-purpose flour

2 tsp. baking powder

1 tsp. garlic powder

¾ tsp. freshly ground black pepper

½ tsp. salt

⅛ tsp. dry mustard

¾ cup IPA beer, such as Fiddlehead

1 large egg, lightly beaten

2 T. club soda

 

Heat the oil in a large, heavy-bottomed saucepan over medium high heat to 350 degrees. (The oil should measure about 3 inches deep.) Wash the fiddleheads under cold running water and dry thoroughly with paper towels. In a medium bowl, stir together the flour, baking powder, garlic powder, pepper, salt and dry mustard. Add the beer, egg and club soda and stir until just combined. Quickly dip each fiddlehead into the batter, soaking about 5 seconds. Drop small batches into the hot oil and fry until golden brown, turning occasionally to brown on all sides, 1 to 2 minutes Using a slotted spoon, remove the fiddleheads and drain on paper towels. Serve immediately.