Congratulations! I didn't see this, this morning. I LOVE fiddleheads. I wanted to pick some this year but we had a sudden onset of 80 degree heat (suddenly the snow stopped and it was 80 degrees), and they uncurled too much.
The Bar Harbor brand of canned goods - for you fellows in the midwest and west - sells canned fiddleheads. Not as perfect as fresh but still very good.
Today, I picked fiddleheads for the first time this year! Here's another recipe to try.
Sauteed Fiddlehead Ferns by Martha Stewart
1 tsp coarse salt
Freshly ground pepper
1 tbsp freshly squeezed lemon juice
2-3 tbsp unsalted butter
Directions: Fill a medium bowl with cool water; add 1 teaspoon salt and lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain. Steam fiddleheads, covered, until tender, 10-12 mins. Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 mins on each side, until golden. Season with salt & pepper, to serve.
You don't want to. I have a friend who has accidently ate other ones and we were just talking about it this weekend. She and her husband were fine but the fiddleheads had no taste or were bitter. I have heard of people having upset stomachs. Anything is possible but I haven't heard of them being like mushrooms where a "look-a-like" will kill you.
To me, fiddleheads have a wonderful sweet taste sauteed very lightly in butter.
Light and sweet and I suppose you could batter them. But... not having the Southern gene, I'm not tempted to batter and fry I think battering and frying a fiddlehead would make it look like a battered and fried Oreo!