Smelt Fry Recipes

Steps:

• 1. Clean the fish, remove bladders and wash.
• 2. Heat oil to 375 degrees.
• 3. Beat the eggs and set aside until needed.
• 4. Prepare the bread crumb mixture
• 5. Fry until golden brown (just a couple of minutes). Remove from oil to paper towel lined platter.
• 6. *** Serve with potato salad, cole slaw, baked beans, french fries or baked potato. Garnish with lemon wedges and parsley.

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.

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.

Steps:

• Clean the fish: cut off the heads and tails, remove fins (either cut or pull them away). Slit the fish down the full length, cutting just as far as the backbone. Remove the entrails and rinse under running water and pat dry. Using the back of a spoon or your thumb, on the inside of the fish press hard all along the backbone. Pulling from the head-end of the fish, the spine and bones should lift free of the body.
• In a shallow container, combine the vinegar, sugar, and soy sauce and set aside.
• Dry the cleaned fish well. Thinly coat the dried fish in the cornstarch.
• In a heavy pot heat the oil to about 350 degrees F and fry the fish for 7 to 9 minutes until they are crisp and golden. Remove and drain on paper towels. Place cooked fish in the vinegar mixture to marinate.
• After slicing the onion thinly, sprinkle slices with salt. When the onion has become moist from the salt, rinse the slices well and drain thoroughly.
• Thinly slice the bell pepper into rounds and remove the seeds.
• Cover the fish with the onion and pepper slices and spoon the marinade over all. Allow fish to marinate for at least one hour before serving, occasionally spooning the marinade over. Serve hot or cold, whichever way is your favorite.

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.