Pan Fried Smelt Recipes
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
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
FRIED SMELT
Steps:
- We usually buy the fish with the heads already removed. Wash them and pat dry. Place a cup or so of flour along with some salt and pepper for taste into the paper bag. Now here comes a fork in the road: in my family, we would throw the smelt in the bag and shake them up until they were covered in flour; my wife prefers dipping the fish in a batter of milk and egg prio to mixing with the flour-your choice. Take a cast iron skillet and add olive oil, along with some garlic and red pepper flakes adding to your taste. (We use a cast iron skillet, but can be replaced with frying pan or deep fryer.) Add the fish to the heated oil and cook until browned on each side. They cook quickly. When finished, drain the oil and place the fish on a paper towel on whatever serving platter you choose (catch the excess oil). Then eat 'em whole! If you like fish, you'll love smelt.
PAN-FRIED SMELT WITH LEMON BUTTER
I grew up eating smelt and recently came across this recipe which is very rich in flavor for the "tiny" fish
Provided by morgainegeiser
Categories Canadian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees.
- In a large plastic bag, mix the flour, cornmeal, salt and pepper. Add half the smelt, close the bag securely, and shake well to coat the fish with the flour mixture.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the coated smelt, with out crowding, and fry 3 to 4 minutes, turning once, until the cooked fish are golden brown and opaque throughout (cut into one to check for doneness). Place the smelt on a baking sheet and keep warm in the oven.
- Repeat the procedure with the remaining flour mixture, smelt, and 2 tablespoons canola oil. When all the smelt are cooked, decrease the heat to medium, squeeze 4 of the lemon wedges into the oil remaining in the pan, and scrape up any cooked bits of fish or batter left in the skillet. Add butter and cook until melted, stirring well.
- Divide the smelt among individual plates and drizzle the lemon butter over the fish. Serve immediately, garnishing the fish with remaining lemon wedges.
Nutrition Facts : Calories 517.8, Fat 27.2, SaturatedFat 6, Cholesterol 219.6, Sodium 364.7, Carbohydrate 14.8, Fiber 2, Sugar 0.1, Protein 53.1
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