📝 About This Recipe
A beloved coastal classic, these tiny, silver-scaled treasures are transformed into the ultimate finger food through a delicate dredging of seasoned flour and a flash-fry to golden perfection. Eating them whole—bones and all—provides a satisfying crunch and a sweet, mild ocean flavor that is reminiscent of a summer day on the Mediterranean coast. This recipe balances the richness of the fried fish with a bright, citrus-forward garlic aioli and a hint of smoky paprika.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Fresh Smelts (cleaned, heads removed if preferred, patted very dry)
- 1 cup All-purpose flour
- 1/2 cup Yellow cornmeal (fine ground for extra crunch)
- 3 cups Neutral oil (such as canola, grapeseed, or peanut oil for frying)
The Seasoning Blend
- 1.5 teaspoons Kosher salt (plus extra for finishing)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano (crushed between palms)
- 1/4 teaspoon Cayenne pepper (optional, for a subtle kick)
- 1/2 teaspoon Black pepper (freshly ground)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 1 whole Lemon wedges (cut into 4-6 wedges)
👨🍳 Instructions
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1
Begin by rinsing the smelts under cold running water. Pat them thoroughly dry with paper towels; moisture is the enemy of a crispy crust.
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2
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and lemon zest to create the aioli. Cover and refrigerate until serving to let the flavors meld.
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3
In a shallow wide dish or a large heavy-duty zip-top bag, combine the flour, cornmeal, salt, smoked paprika, garlic powder, oregano, cayenne, and black pepper. Whisk or shake to distribute the spices evenly.
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4
Pour the neutral oil into a large, deep skillet or a Dutch oven. The oil should be about 1 inch deep. Heat over medium-high heat until it reaches 375°F (190°C).
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5
Working in batches of 8-10 fish, toss the smelts in the flour mixture until they are completely and evenly coated.
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6
Lift the smelts out of the flour and shake off any excess dredging. You want a thin, even veil of flour, not a thick paste.
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7
Carefully lower the smelts into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy fish.
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8
Fry the smelts for 2-3 minutes per side. Use a slotted spoon or tongs to flip them halfway through. They are done when they are deep golden brown and stiff to the touch.
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9
Remove the fish from the oil and place them on a wire rack set over a baking sheet. This allows air to circulate and keeps the bottom from getting soggy.
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10
Immediately sprinkle the hot smelts with a tiny pinch of extra kosher salt while the oil is still glistening on the surface.
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11
Repeat the frying process with the remaining fish, ensuring the oil returns to 375°F between batches.
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12
Transfer the crispy smelts to a serving platter. Garnish generously with chopped parsley and serve immediately with the chilled aioli and lemon wedges.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; if it's too low, the fish will be oily; if it's too high, the outside will burn before the inside is cooked. For the ultimate crunch, use a mix of flour and cornmeal as written—the cornmeal provides a structural snap that flour alone cannot achieve. If you prefer to eat them 'whitebait style,' leave the heads on; they become incredibly crispy and are considered a delicacy. Ensure the fish are bone-dry before dredging; any dampness will cause the coating to flake off in the fryer. To keep the first batches warm while you finish the rest, place the wire rack in a 200°F oven.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Assyrtiko or a light Pilsner to cut through the richness of the fry. Serve alongside a fresh Greek salad with cucumbers, tomatoes, and feta cheese. A side of malt vinegar is a fantastic alternative for those who like a traditional 'fish and chips' tang. These make an excellent appetizer for a seafood boil or a Mediterranean-themed tapas spread. Serve tucked into warm corn tortillas with shredded cabbage for a unique take on fish tacos.