Cornmeal Crusted Smelts With Corn Dressing Recipes

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CORNMEAL-CRUSTED SMELTS WITH CORN DRESSING



Cornmeal-Crusted Smelts With Corn Dressing image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup canned or frozen corn kernels
1/4 cup finely chopped red bell pepper
1/2 jalapeno pepper, seeded and minced
1/4 cup finely chopped onion
1 teaspoon dill seed
1 1/2 tablespoons sugar
4 tablespoons cider vinegar
1/4 cup water
18 smelts, cleaned, gutted and headless
1 cup skim milk
1 cup stone-ground yellow cornmeal
Salt and cayenne pepper to taste
3 tablespoons butter or vegetable oil
1 cup homemade or commercial mayonnaise
1 tablespoon strong mustard
Lemon wedges

Steps:

  • Combine the corn, bell pepper, jalapeno pepper, onion, dill seed, sugar, vinegar and water in a small non-aluminum saucepan. Bring to a simmer and cook gently for 30 minutes. Set aside to cool.
  • While the corn mixture is cooking, rinse the smelts and pat them dry. Place them in a bowl and add the milk. Season the cornmeal with salt and cayenne pepper to taste and place in a shallow dish.
  • When the corn mixture has finished cooking, heat the butter or oil in a large nonstick skillet. Roll the smelts in the cornmeal mixture to coat them, place them in the skillet and cook over medium-high heat about two minutes on each side until lightly browned. Transfer the smelts to a warm platter.
  • Drain the corn mixture of any excess liquid, then mix with the mayonnaise. Stir in the mustard and season to taste with salt and pepper.
  • Serve the fish garnished with lemon wedges with the sauce on the side.

Nutrition Facts : @context http, Calories 867, UnsaturatedFat 39 grams, Carbohydrate 25 grams, Fat 48 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 7 grams, Sodium 1362 milligrams, Sugar 6 grams, TransFat 0 grams

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