Best Grammie Beas Fried Smelts Recipes

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.

FRENCH FRIED SMELT

Steps:

• Remove small scales with a sharp knife and slit the fish; clean.
• After the smelt are cleaned, place in salt water and refrigerate overnight.
• Drain very well.
• Add salt, pepper, and cream to egg and beat together.
• Dip fish into mixture, then roll in cracker crumbs.
• Fry in deep hot fat (370F) until golden brown, 3 to 5 minutes.
• Serve with tartar sauce.

MARITHES TIGANITES (FRIED SMELTS)

Steps:

• Clean, wash, and drain smelts. (If smelts are large, cut heads off. Leave tiny smelts whole.).
• Make a small incision on one side of each smelt. Under cold running water, clean smelts by squeezing out innards. Drain. Sprinkle with salt. Coat with flour.
• Heat olive oil in a large frying pan. Fry smelts until golden brown and crisp on both sides. Sprinkle with lemon juice and serve hot.

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.

STIR FRIED GREEN BEANS WITH SHRIMP AND GARLIC

Steps:

• Heat a wok until very hot.
• Add the vegetable oil and heat until shimmering.
• Add the garlic and stir-fry for 10 seconds.
• Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
• Add the green beans, 2 tablespoons of the stock, and a smidgen of salt, and stir-fry until the beans soften slightly, about 3 minutes.
• Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
• Serve right away.

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.