Port Washington Fried Smelt Recipes

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.

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.

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.