Best 5 Smelt Fry Recipes
Smelt fry is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are a seasoned cook or a beginner in the kitchen, there is a smelt fry recipe out there that is perfect for you. With its flaky texture and delicate flavor, smelt is a great choice for frying. It can be coated in a variety of breadings, from simple flour and egg to more complex mixtures that include herbs, spices, and cheese. Once fried, smelt can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or ranch dressing.
Here are our top 5 tried and tested recipes!
CRISP FRIED SMELT - SMELTS
I remember making these as a young girl during lent. The last time before today was for my FIL who is gone now for 22 years. He enjoyed them so. These small fish are very addictive. This simple recipe is easy quick and only 4 ingredients. Smelt is the name of a family of silvery fishes found in cool waters. Most measure less than 8 inches (20 centimeters) long. Smelts have a small, fleshy fin behind the dorsal fin on the back like trout and salmon. This is very inexpensive, making it great for those on a tight budget.
Provided by Rita1652
Categories High Protein
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Place flour in gallon or quart size storage bag add fish shake to coat.
- Mix egg and milk together and dip fish to coat. Then reflour the fish.
- In a large hot pan add frying oil or Crisco to cover bottom of pan, heat oil then place fish in till browned on one side flip and brown. About 2 minutes.
- Remove to paper towel or brown paper to drain oil season generously with salt and pepper and garnish if desired with lemon.
Nutrition Facts : Calories 316.2, Fat 4.3, SaturatedFat 1.4, Cholesterol 157.5, Sodium 132.2, Carbohydrate 32.7, Fiber 1.1, Sugar 0.2, Protein 33.8
PAN-FRIED SMELTS
Steps:
- Rinse the smelts thoroughly and pat dry. Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine. Place the lemon juice into a shallow dish. Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated. You can coat 2 to 3 fish at a time, depending on their size.
- Place enough peanut oil into a 12-inch cast iron skillet just to cover the bottom of the pan. Place over medium-high heat until shimmering. Add the smelts to the pan, 4 to 5 at a time, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until lightly browned and cooked through.
FRIED SMELTS
Steps:
- Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish.
- Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper towel-lined plate.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 43.1 g, Cholesterol 90.6 mg, Fat 19 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 3.4 g, Sodium 4845.4 mg, Sugar 0.7 g
TEMPURA-BATTERED SMELT
The classic Acadian way to cook smelt is to fry them. I put a twist on that tradition by frying them in this light tempura batter my husband and I use for shrimp. I serve this with heads on because, like anchovies, these fish are so small everything is edible. But you can remove heads and internal organs if desired.
Provided by Brittney Tun
Categories Appetizers and Snacks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes.
- Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
- Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.
- Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.
- Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.
Nutrition Facts : Calories 758.6 calories, Carbohydrate 31.9 g, Cholesterol 181.4 mg, Fat 52.3 g, Fiber 0.8 g, Protein 23.6 g, SaturatedFat 7.4 g, Sodium 779.3 mg, Sugar 0.1 g
PAN FRIED SMELT
From my collection of handwritten recipes. Note: These tasty little fish are great served with french fries and cole slaw. Cook in small batches, wiping out pan as needed and replacing oil.
Provided by CJAY8248
Categories < 60 Mins
Time 38m
Yield 3 pounds fish, 6 serving(s)
Number Of Ingredients 7
Steps:
- Clean smelt and wash thoroughly. Combine cornmeal, flour, salt and pepper in a shallow dish. Dip smelt in water and then coat with flour mixture. Lay coated smelt on waxed paper and allow to set for 15-30 minutes. Coat the bottom of a heavy skillet with oil. Fry smelt in hot oil for 4 minutes on each side. Smelt should be nicely browned. Drain on paper towels. Serve with sliced lemon.
Nutrition Facts : Calories 338.2, Fat 7.3, SaturatedFat 1.4, Cholesterol 204.3, Sodium 564.4, Carbohydrate 12, Fiber 0.7, Sugar 0.1, Protein 52.8
Tips:
- Thaw frozen smelts properly: If using frozen smelts, thaw them properly in the refrigerator overnight or in a bowl of cold water for about 30 minutes. Avoid thawing them at room temperature, as this can compromise their texture and flavor.
- Clean the smelts thoroughly: Rinse the smelts under cold running water and remove any scales or debris. Use a sharp knife to remove the heads and tails, and then make a shallow cut along the belly to remove the entrails. Rinse the smelts again and pat them dry with paper towels.
- Season the smelts well: Before frying, season the smelts with salt, pepper, and any other desired seasonings. This will enhance their flavor and make them more enjoyable.
- Use a light coating of flour or breadcrumbs: Coating the smelts in a light layer of flour or breadcrumbs will help them crisp up nicely in the pan. Shake off any excess coating before frying.
- Fry the smelts in hot oil: Heat a sufficient amount of oil in a large skillet or frying pan over medium-high heat. Once the oil is hot and shimmering, carefully place the smelts in the pan, making sure not to overcrowd them. Fry the smelts for 2-3 minutes per side, or until they are golden brown and crispy.
- Drain the smelts on paper towels: Once the smelts are fried, transfer them to a plate lined with paper towels to drain any excess oil. This will help keep them crispy.
Conclusion:
Smelt fry is a versatile and delicious dish that can be enjoyed as an appetizer, main course, or snack. With its crispy exterior and tender, flavorful interior, smelt fry is a crowd-pleaser that is sure to satisfy everyone. Whether you prefer a simple preparation with salt and pepper or a more elaborate coating with herbs and spices, there is a smelt fry recipe out there to suit your taste. So next time you're looking for a quick and easy meal that is packed with flavor, give smelt fry a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love