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.
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
BEER-BATTERED FISH
This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
- Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
- With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.
Nutrition Facts : Calories 549 g, Fat 38 g, Protein 29 g
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
BEER BATTERED SMELT
Make and share this Beer Battered Smelt recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until fluffy.
- Add beer and 1 tsp salt.
- In separate bowl, combine flour, cornmeal, seasonings and remaining salt.
- Dip fillets first into liquid batter then into dry mixture, and back into liquid batter.
- Fry in butter until light brown and fish flakes with a fork.
Nutrition Facts : Calories 469, Fat 11.5, SaturatedFat 2.6, Cholesterol 362.9, Sodium 1397.5, Carbohydrate 25.8, Fiber 1.6, Sugar 0.5, Protein 59.1
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
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