Cheese Coated Smelt Recipes
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
CHEESE COATED SMELT
Make and share this Cheese Coated Smelt recipe from Food.com.
Provided by karen in tbay
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Butterfly smelts and flatten.
- Combine melted butter and garlic in flat dish.
- Combine rest of ingredients in bowl.
- Dip smelt in wet then into dry.
- Grease baking dish and place prepared smelts skin side down.
- Bake 450 degrees 8 mins or til browned.
Nutrition Facts : Calories 596.7, Fat 34.4, SaturatedFat 18.2, Cholesterol 276.3, Sodium 961.9, Carbohydrate 11.1, Fiber 0.8, Sugar 1, Protein 58.5
PORT WASHINGTON FRIED SMELT
Smelt was mentioned in a post somewhere and it inspired me to submit this recipe. Springtime is smelt season in the Lake Michigan area. This recipe comes from Port Washington, Wisconsin which is the home of the World's Largest Smelt Fry. The recipe is (was) a guarded secret but the Chicago Tribune test kitchen managed to get some of the details, so here's the recipe....
Provided by Hey Jude
Categories Spring
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2391, Fat 233.3, SaturatedFat 39.6, Cholesterol 136.2, Sodium 199.8, Carbohydrate 37.6, Fiber 1.8, Sugar 0.1, Protein 39
FRENCH FRIED SMELT
A perfect appetizer or tapas presentation. Fresh sardines (about the size of a woman's pinky finger) may be substituted if smelt are unavailable. Overnight brining time not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories High Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Remove small scales with a sharp knife and slit the fish; clean.
- After the smelt are cleaned, place in salt water and refrigerate overnight.
- Drain very well.
- Add salt, pepper, and cream to egg and beat together.
- Dip fish into mixture, then roll in cracker crumbs.
- Fry in deep hot fat (370F) until golden brown, 3 to 5 minutes.
- Serve with tartar sauce.
Nutrition Facts : Calories 430.5, Fat 16.4, SaturatedFat 4.2, Cholesterol 318.4, Sodium 364.8, Carbohydrate 11.4, Fiber 0.3, Sugar 0.5, Protein 55.9
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
BAKED SMELT
Delicious little silver fish about the size of a woman's pinky finger. If smelt are unavailable, small sardines might be substituted. Overnight brining not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean smelt.
- Soak in salt water overnight in refrigerator; rinse.
- Preheat oven to 350°F.
- Pour boiling water over smelt and allow to stand for five minutes.
- Place the fish in a baking pan.
- Place a thin slice of bacon over each fish (if large) or a generous covering (if small).
- Sprinkle with pepper as desired; add beef stock and bake in a moderate oven 20 minutes or until fish are cooked through.
Nutrition Facts : Calories 402.8, Fat 29.1, SaturatedFat 9.2, Cholesterol 140.7, Sodium 657.9, Carbohydrate 0.4, Protein 32.6
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