📝 About This Recipe
Reminiscent of sun-drenched Mediterranean coastlines and bustling lakeside fish fries, these fried smelts are the ultimate 'snackable' seafood. These tiny, silver-skinned fish are flash-fried until the bones become tender and the exterior achieves a shattering crunch, offering a delicate, sweet flavor that is never overly fishy. Enhanced with a dusting of seasoned flour and a vibrant parsley-lemon garnish, they are a testament to the beauty of simple, high-quality ingredients treated with heat and care.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Smelts (cleaned, heads removed if preferred, patted very dry)
- 1/2 cup Whole Milk (for a light soak to mellow the flavor)
The Dredge
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine grind for extra crunch)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Frying & Garnish
- 3 cups Vegetable Oil (or enough for 2 inches of depth in a heavy skillet)
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 2 pieces Lemon (one for zest, one cut into wedges for serving)
- 1 pinch Flaky Sea Salt (for the final touch)
👨🍳 Instructions
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1
Begin by rinsing the cleaned smelts under cold running water. Pat them thoroughly dry with paper towels; removing moisture is the secret to a truly crispy crust.
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2
Place the smelts in a shallow bowl and pour the milk over them. Let them soak for about 10 minutes while you prepare the dredge; this helps the flour adhere and ensures a mild flavor.
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3
In a large resealable plastic bag or a wide shallow dish, whisk together the flour, cornmeal, smoked paprika, garlic powder, cayenne, kosher salt, and black pepper until well combined.
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4
Pour the vegetable oil into a deep, heavy-bottomed skillet or a Dutch oven. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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5
Drain the smelts from the milk, discarding the liquid. Do not dry them this time; the slight dampness from the milk will help the flour mixture stick.
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6
Working in batches of 8-10 fish, toss the smelts into the flour mixture. Shake the bag or turn them in the dish until every fish is evenly and completely coated.
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7
Lift the smelts out of the flour and gently shake off any excess. You want a thin, even coating, not a thick paste.
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8
Carefully slide the coated smelts into the hot oil. Avoid overcrowding the pan, as this will drop the oil temperature and lead to greasy fish.
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9
Fry the smelts for 2 to 3 minutes, turning once with a slotted spoon or tongs, until they are a deep golden brown and exceptionally crispy.
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10
Use a spider skimmer or slotted spoon to remove the fish and transfer them to a wire rack set over a baking sheet. This prevents the bottom from getting soggy.
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11
Immediately sprinkle the hot fish with a tiny bit more flaky sea salt while the oil is still glistening on the surface.
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12
In a small bowl, toss the finely chopped parsley with the fresh lemon zest to create a simple gremolata.
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13
Repeat the frying process with the remaining fish, ensuring the oil returns to 375°F between batches.
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14
Arrange the hot smelts on a platter, shower them with the parsley-lemon gremolata, and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Dry the fish aggressively before the milk soak to ensure the coating doesn't slide off. Maintain a consistent oil temperature of 375°F; if the oil is too cool, the fish will absorb grease; if too hot, they will burn before the interior is cooked. Use a wire cooling rack instead of paper towels to drain the fish to maintain maximum 360-degree crispiness. Don't be afraid to eat them whole! Small smelts have soft bones that become brittle and edible when fried, providing a great source of calcium. If you can't find smelts, this recipe works beautifully with fresh anchovies or small silversides.
🍽️ Serving Suggestions
Serve as a classic appetizer with a side of homemade tartar sauce or a spicy chipotle aioli. Pair with a crisp, cold pilsner or a dry, flinty Sauvignon Blanc to cut through the richness of the fry. Accompany with a bright, vinegary coleslaw or a simple cucumber and red onion salad. Serve 'basket style' with a mound of salty shoestring fries and plenty of malt vinegar. For a Mediterranean twist, serve alongside a bowl of garlicky skordalia (potato and garlic dip).