Best Fried Fresh Smelts Recipes

FRIED FRESH SMELTS

Steps:

• Clean fish, and remove the heads.
• Rinse fish well, and drain.
• Salt the fish, lightly coat in the breadcrumbs, then fry in the butter until golden brown on both sides.
• Serve immediately.

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.

CRISP FRIED SMELT - SMELTS

Steps:

• Place flour in gallon or quart size storage bag add fish shake to coat.
• Mix egg and milk together and dip fish to coat. Then reflour the fish.
• In a large hot pan add frying oil or Crisco to cover bottom of pan, heat oil then place fish in till browned on one side flip and brown. About 2 minutes.
• Remove to paper towel or brown paper to drain oil season generously with salt and pepper and garnish if desired with lemon.

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.

GRAMMIE BEA'S FRIED SMELTS

Steps:

• Buy as many fresh water smelts as you need. They are smaller and sweeter than sea smelts.
• Clean the smelts in cold water, cutting off the heads, and snip down the belly with scissors, to remove the bellies.
• Rinse out the bellies of each one, as you cut and snip the heads.
• Soak in cold water, until you are ready to cook them, or put in fridge.
• When ready to cook you will need:.
• Eggs, beaten in a lg. bowl, enough to dip all your fish in,(depending on how much you are making depends on how many eggs you.
• need).
• I use about 3 eggs for 2 lbs. of smelts.
• Jiffy corn muffin mix, (if you are cooking 2-3 lbs. of smelts 1 box will do. If you are doing more, then you will need at least 2 boxes).
• oil, enough to fill the frying pan up about 2".
• salt, to taste.
• Beat the eggs well, and put them in a bowl.
• Put Jiffy corn muffin mix in a lg. plate, and mix in salt, about 1/2 teaspoons per box.
• Put oil in frying pan to get hot. Cook on high heat, letting the pan get hot, before putting in your fish, then turn down the heat to med-high.
• Dip your fish in the egg, and then in the muffin mix.
• Deep fry in at least 2" of oil in a heavy frying pan, until golden brown.
• You can also use this corn muffin mix to cook any other sweet fresh water fish, such as horn pout, or what you may call catfish, bass, white perch etc.