Smelt Recipes Oven

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PAN-FRIED SMELTS



Pan-Fried Smelts image

Provided by Alton Brown

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 6

2 pounds smelts, approximately 12 (6 to 8-inch long) gutted with fins removed
1/2 cup dried bread crumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh squeezed lemon juice
Peanut oil

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



Fried Smelts image

My Newfie grandmother's smelt recipe. They're like little fishy french fries!

Provided by Aredendra

Categories     Seafood     Fish

Time 20m

Yield 3

Number Of Ingredients 4

1 cup all-purpose flour
2 tablespoons salt
¾ pound cleaned smelt
1 cup vegetable oil for frying, or as needed

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



Fried Smelt image

Deep Fried or Pan Fried Smelt coated in a Seasoned Flour Mix. Garnish with Parsley and Chili Flakes. Serve with Lemon Wedges, Tartar Sauce and/or Cocktail Sauce.

Provided by JAH

Categories     Appetizer     Lunch     Side Dish     Snack

Number Of Ingredients 2

1 lbs Smelt
1 portion JAH Seasoned Flour

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 Pan-Fried Smelt Recipe image

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

1 pound small smelt fish
1 cup all-purpose flour
2 tablespoons cornmeal (or matzo meal)
1 teaspoon salt
¼ teaspoon pepper
Olive oil for frying
2 tablespoon olive oil
Juice of 1 lemon
1 clove garlic (minced)
2 tablespoons chopped fresh parsley

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



Baked Smelt image

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

1 lb smelt
1/2 lb bacon
1/2 cup beef stock
pepper, to taste

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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