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.
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
Joody txt
[email protected]I've made this recipe several times for parties, and it's always a hit. The smelts are always crispy and flavorful, and they're a crowd-pleaser.
Prashant M. Sangson
[email protected]These smelts are a great appetizer or main course. I like to serve them with tartar sauce, lemon wedges, and coleslaw.
Norul Abser
[email protected]I love that this recipe is so versatile. I've used it to make smelts with a variety of different breadings and seasonings. My favorite combination is to use panko breadcrumbs, Old Bay seasoning, and lemon pepper.
NOR MIZAN MIZAN
[email protected]I've made this recipe with both fresh and frozen smelts, and they turn out great either way. I prefer to use fresh smelts when I can find them, but frozen smelts are a good option when fresh smelts are not available.
King Wesley
[email protected]These smelts are delicious! I used a mixture of panko breadcrumbs and regular breadcrumbs, and they turned out perfectly crispy. I also added a bit of garlic powder and onion powder to the breading, which gave them a nice flavor.
Andy price
[email protected]I followed the recipe exactly, but my smelts didn't turn out as crispy as I would have liked. I think I might have overcooked them.
qasimali malik
[email protected]These smelts are a bit time-consuming to make, but they're worth it. The breading is crispy and flavorful, and the fish is cooked through but still moist.
Md Kibriya
[email protected]I'm not a huge fan of fish, but I love these smelts. They're so light and fluffy, and the breading is perfectly seasoned.
Jonh Mateus
[email protected]I've made this recipe several times for parties, and it's always a hit. The smelts are always crispy and flavorful, and they're a crowd-pleaser.
Nomi Joiya
[email protected]These smelts are a great appetizer or main course. I like to serve them with tartar sauce, lemon wedges, and coleslaw.
Dylan Fletcher
[email protected]I love that this recipe is so versatile. I've used it to make smelts with a variety of different breadings and seasonings. My favorite combination is to use panko breadcrumbs, Old Bay seasoning, and lemon pepper.
Barbara Schultz
[email protected]I've made this recipe with both fresh and frozen smelts, and they turn out great either way. I prefer to use fresh smelts when I can find them, but frozen smelts are a good option when fresh smelts are not available.
Khokan Ibrahim
[email protected]These smelts were delicious! I used panko breadcrumbs instead of regular breadcrumbs, and they turned out extra crispy. I also added a bit of Old Bay seasoning to the breading, which gave them a nice flavor.
yeamin linkcon
[email protected]I followed the recipe exactly, but my smelts didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
Sbonginkosi Khumalo
[email protected]These smelts were a bit too greasy for my taste, but the flavor was good. I think I would try baking them next time instead of frying them.
Haji Ishtiaq
[email protected]I was pleasantly surprised by how good these smelts were. I'm not usually a fan of fried fish, but these were light and fluffy, and the breading was perfectly seasoned. I'll definitely be making these again.
johann zurita
[email protected]I've made this recipe several times now, and it's always a winner. The smelts are crispy on the outside and flaky on the inside, and the flavor is amazing. I love that the recipe is so simple and easy to follow.
Faisal Arman
[email protected]These smelts were delicious! I followed the recipe exactly and they turned out perfectly. The breading was crispy and flavorful, and the fish was cooked through but still moist. I served them with tartar sauce and lemon wedges, and they were a hit wi