Norwegian Pan Fried Smelt Recipes

NORWEGIAN PAN-FRIED SMELT RECIPE

Steps:

• In a small bowl, combine the 2 tbsp of olive oil, juice of one lemon, 1 minced garlic clove, and 2 tbsp chopped fresh parsley; refrigerate.
• In a bowl, or a shallow dish, combine 1 cup flour, 2 tbsp cornmeal, 1 tsp salt, and 1/4 tsp pepper.
• Place fish in batches into the bowl, coat with the seasoned flour mixture on both sides of the smelt, and then shake off excess flour (see notes below).
• Heat the oil (about 1-inch deep) in a large frying pan or cast-iron skillet over medium heat.
• Once the oil is hot, add enough smelt to cover the bottom of the pan without crowding (cook in batches). Cook for 2-3 minutes, then flip and cook for another 2-3 minutes or until golden brown, crispy, and thoroughly cooked.
• Repeat the process to cook the remaining smelt; drain on a wire rack or paper towels.
• Transfer to a serving plate and serve hot, drizzled with the lemon sauce.

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 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.