Port Washington Fried Smelt Recipes

PORT WASHINGTON FRIED SMELT

Steps:

• Whisk together the flour, 1 1/4 cups water and beer in a large bowl until smooth; add more water, if needed, to make a thin batter.
• Combine crackers and cornmeal in a pie plate.
• Heat oven to 200°.
• Heat oil in a heavy, deep saucepan over medium-high heat until temperature reads 375°.
• Dip smelt a few at a time into beer batter, allowing excess to drip off; roll lightly in cracker mixture.
• Add smelts to hot oil in batches; cook, turning occasionally, until crisp and browned on all sides, about 3 minutes; remove with a slotted spoon, drain on paper towels and keep warm in oven while frying the remaining smelt.
• Serve hot.

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.

PAN-FRIED SMELT WITH LEMON BUTTER

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.