Plate of Smelts with Dip
(click to enlarge)

Smelts, Deep Fried


California
Makes:
Effort:
Sched:
DoAhead:  		 5 app
***
Timing
Yes		 These simple fried smelts with a simple dip are a fine appetizer for people who like fish. Just dusted rather than battered doesn't mask their taste.




14
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1/3
2
1/4
1/4
1
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ar
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ar
oz
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c
t
t
t
t
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Smelts (1)
-- Coating
Flour, all purpose
Cornstarch
Garlic Powder
Onion Powder
Salt
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Oil, deep fry
-- Serve with
Dip (2)
Prep   (20 to 55 min - see Timing)
  1. Prepare SMELTS as desired (see Smelts). Dry them on paper towels.
  2. Mix all Coating items.
Run   (about 25 min)
  1. Set out a wire rack for draining the Smelts (see Draining).
  2. Place fish in a plastic bag, pour in the Coating and shake until fish are evenly coated. Dump out into a wire strainer and shake it a bit to remover excess flour.
  3. In a Kadhai, Wok or deep Pan, heat enough Oil for deep frying, to about 370°/ 188°C. Keep it close to that temperature while frying.The Oil should never smoke.
  4. Put as many Smelts as will fit loosely into your hot oil, perhaps 12 or 15, and tumble them often. After a while, you will notice a sudden decrease in the amount of bubbling. This indicates they are about cooked through, so now you need only be concerned with color and crispness. Caution: do not fry to the color you want because they will darken significantly on the rack. Fish them out with your Spider when they have taken just a little color.
  5. Serve fried Smelts immediately with the Dip. There is still enough moisture in the fish to degrade the crispness fairly quickly. They can be restored to crispness reasonably well in a 350°F/175°C oven for 10 minutes.
NOTES:

  1. Smelts:

      You'll probably be using frozen smelts as fresh are not available in most regions. Smelts from the Great Lakes region were traditionally eaten "Heads, guts, and feathers", but the Smelts we get these days tend to be bitter if not gutted. Heads are fine, even up to 5-1/2 inch fish. For details see our Dealing with Tiny Fish page.

  2. Dip

      I prefer a simple dip that doesn't overwhelm the fish. Shown is one made with just a fine Philippine vinegar, salt, and a few slices of Habanero Chili floating in it. Southeast Asian dips are also good. They, and many more dips will be found on our Recipes by Use page.

  3. Timing:

      How long this recipe takes depends on the size and condition of the smelts when you buy them. It took me 35 minutes to gut and rinse 14 oz (56 fish) small to tiny head-on smelts. Headless smelts, (often partially cleaned) it would be little less. Larger smelts would take a fair amount less time, fewer for the same weight.

  4. Draining

      Drain on a wire rack or basket with a pan under it, not paper towels. Paper towels get oil soaked quickly so the fish will be relatively oily.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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