Grammie Beas Fried Smelts Recipes

GRAMMIE BEA'S FRIED SMELTS

Steps:

• Buy as many fresh water smelts as you need. They are smaller and sweeter than sea smelts.
• Clean the smelts in cold water, cutting off the heads, and snip down the belly with scissors, to remove the bellies.
• Rinse out the bellies of each one, as you cut and snip the heads.
• Soak in cold water, until you are ready to cook them, or put in fridge.
• When ready to cook you will need:.
• Eggs, beaten in a lg. bowl, enough to dip all your fish in,(depending on how much you are making depends on how many eggs you.
• need).
• I use about 3 eggs for 2 lbs. of smelts.
• Jiffy corn muffin mix, (if you are cooking 2-3 lbs. of smelts 1 box will do. If you are doing more, then you will need at least 2 boxes).
• oil, enough to fill the frying pan up about 2".
• salt, to taste.
• Beat the eggs well, and put them in a bowl.
• Put Jiffy corn muffin mix in a lg. plate, and mix in salt, about 1/2 teaspoons per box.
• Put oil in frying pan to get hot. Cook on high heat, letting the pan get hot, before putting in your fish, then turn down the heat to med-high.
• Dip your fish in the egg, and then in the muffin mix.
• Deep fry in at least 2" of oil in a heavy frying pan, until golden brown.
• You can also use this corn muffin mix to cook any other sweet fresh water fish, such as horn pout, or what you may call catfish, bass, white perch etc.

FRIED FRESH SMELTS

Steps:

• Clean fish, and remove the heads.
• Rinse fish well, and drain.
• Salt the fish, lightly coat in the breadcrumbs, then fry in the butter until golden brown on both sides.
• Serve immediately.

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.

CRISP FRIED SMELT - SMELTS

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.

MARITHES TIGANITES (FRIED SMELTS)

Steps:

• Clean, wash, and drain smelts. (If smelts are large, cut heads off. Leave tiny smelts whole.).
• Make a small incision on one side of each smelt. Under cold running water, clean smelts by squeezing out innards. Drain. Sprinkle with salt. Coat with flour.
• Heat olive oil in a large frying pan. Fry smelts until golden brown and crisp on both sides. Sprinkle with lemon juice and serve hot.

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.