Smelt Recipes
Pickled Smelt
2 pounds cleaned smelt
3 cups water
1 teaspoon salt
1/4 teaspoon white pepper
2 bay leaves
1 cup onion, sliced
1 cup white vinegar
Cook fish in water, salt, pepper and bay leaves and onion in a covered pan for 12 minutes. Drain and measure fish stock. There should be 2 cups. Add the vinegar and bring to a boil. Cook 5 minutes and cool in refrigerator at 40 to 45ºF. Pour over fish, let stand in refrigerator for several hours. Serves 4 to 6.
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Beer Batter For Smelt
( Flavor is improved by use of milk in their preparation before cooking. Soak 5-6-in. fish in milk for 1/2 hour before frying. )
1 Tbsp. dried oregano
1 Tbsp. seasoned salt
1 tsp. seasoned pepper
1 tsp. garlic salt
1 tsp. paprika
1 cup flour
1/2 cup lemon juice
Beer--enough to thin batter to the consistency of pancake batter.
Mix all ingredients. Flour fish before dipping in batter. As batter is used, add more beer to maintain consistency .
Note: This batter may also be used for other fish, onion rings or chicken.
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Title: Deviled Smelt
Categories: Appetizers
Yield: 4 servings
12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tb Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)
Rinse smelt under cold running water. Pat dry on paper towels.
In a plastic bag, combine flour, salt, mustard, cayenne pepper,
paprika and lemon peel. Add smelt and shake well until fish are
evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat
to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40
seconds.
Place 1/2 of smelt in a frying basket. Lower basket gradually into
hot oil and fry 1 minute, shaking basket frequently. Drain on paper
towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt.
Place all of smelt into basket and fry 1-2 minutes more or until
lightly golden and crisp. Drain on paper towels. Turn into a warm
serving dish, sprinkle with chopped parsley and serve hot with lemon
wedges. Garnish with lemon peel strips and dill sprigs, if desired.
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French Fried Smelt (Candy Fish)
Helen Kilmer, Sarasota, Florida
Ingredients
1 lb. smelt (fish)
lemon juice (enough to cover fish)
1 egg
1/2 cup milk
1/2 tsp. salt
1/2 cup flour
1 tsp. salad oil
Clean and wash fish.
Soak in lemon juice 10 to 15 minutes.
Beat until foamy 1 egg.
Add milk, salt, flour, and salad oil. Continue beating until smooth.
Dip fish into batter and drop into hot fat 370 degrees.
Brown on one side, turn, brown on other side. Lift out of hot fat and drain on paper towels.
Serve with any good seafood sauce.
This amount of batter is enough to cover about 1 pound of smelt.
