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.
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.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 43.1 g, Cholesterol 90.6 mg, Fat 19 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 3.4 g, Sodium 4845.4 mg, Sugar 0.7 g
FRIED SMELT
Steps:
- Prepare JAH Seasoned Flour mix and Toss the Smelt in the Flour. Shake of any excess flour and set aside until ready to cook.
NORWEGIAN PAN-FRIED SMELT RECIPE
Norwegian-style pan-fried smelt fish is the perfect finger-food, snack, and a quick meal cooked in 5 minutes.
Provided by Jas
Categories Appetizer Main Course Snack
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 28 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 57 mg, Sodium 643 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED SMELT
Delicious little silver fish about the size of a woman's pinky finger. If smelt are unavailable, small sardines might be substituted. Overnight brining not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean smelt.
- Soak in salt water overnight in refrigerator; rinse.
- Preheat oven to 350°F.
- Pour boiling water over smelt and allow to stand for five minutes.
- Place the fish in a baking pan.
- Place a thin slice of bacon over each fish (if large) or a generous covering (if small).
- Sprinkle with pepper as desired; add beef stock and bake in a moderate oven 20 minutes or until fish are cooked through.
Nutrition Facts : Calories 402.8, Fat 29.1, SaturatedFat 9.2, Cholesterol 140.7, Sodium 657.9, Carbohydrate 0.4, Protein 32.6
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- In a small bowl whisk together the egg and milk. Place 1 cup of flour in a shallow dish; salt and pepper to taste. Place the other cup of flour in another shallow dish.
- Lightly coat each fish one at a time in the plain flour, dip in the egg mixture and then roll in the seasoned flour. (lightly coat a platter with flour to place the fish on before you cook them, to keep them from sticking on the plate)
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- With your hands, gently pry open the head of the fish and gently pull the gills along with the entrails. Rinse under cold running water and drain well.
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