Best Deep Fried Smelt Recipes
PORT WASHINGTON FRIED SMELT
Smelt was mentioned in a post somewhere and it inspired me to submit this recipe. Springtime is smelt season in the Lake Michigan area. This recipe comes from Port Washington, Wisconsin which is the home of the World's Largest Smelt Fry. The recipe is (was) a guarded secret but the Chicago Tribune test kitchen managed to get some of the details, so here's the recipe....
Provided by Hey Jude
Categories Spring
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2391, Fat 233.3, SaturatedFat 39.6, Cholesterol 136.2, Sodium 199.8, Carbohydrate 37.6, Fiber 1.8, Sugar 0.1, Protein 39
TEMPURA-BATTERED SMELT
The classic Acadian way to cook smelt is to fry them. I put a twist on that tradition by frying them in this light tempura batter my husband and I use for shrimp. I serve this with heads on because, like anchovies, these fish are so small everything is edible. But you can remove heads and internal organs if desired.
Provided by Brittney Tun
Categories Appetizers and Snacks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes.
- Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
- Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.
- Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.
- Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.
Nutrition Facts : Calories 758.6 calories, Carbohydrate 31.9 g, Cholesterol 181.4 mg, Fat 52.3 g, Fiber 0.8 g, Protein 23.6 g, SaturatedFat 7.4 g, Sodium 779.3 mg, Sugar 0.1 g
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