📝 About This Recipe
Evoking memories of seaside tavernas along the Mediterranean coast, these whole-fried smelts are the ultimate treat for seafood lovers. These tiny, silver-scaled fish are flash-fried until the skin becomes shatteringly crisp while the delicate white flesh remains tender and sweet. Served with a punchy homemade garlic aioli and a dusting of sea salt, they offer a perfect balance of oceanic saltiness and citrusy brightness.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Smelts (cleaned, gutted, and heads removed if preferred)
- 1/2 cup Whole Milk (to soak and mellow the fish)
The Breading
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground for extra crunch)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Zesty Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 2 cloves Garlic (grated or finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest
- 1 tablespoon Fresh Parsley (finely chopped)
Frying and Garnish
- 3 cups Vegetable Oil (for deep frying)
- 1 Lemon Wedges (for serving)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
Rinse the cleaned smelts under cold running water and pat them thoroughly dry with paper towels. If they aren't dry, the breading will become soggy.
-
2
Place the smelts in a shallow bowl and pour the milk over them. Let them soak for 10 minutes; this helps remove any 'fishy' odors and helps the flour adhere better.
-
3
In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, lemon zest, and chopped parsley to create the aioli. Cover and refrigerate until ready to serve.
-
4
In a large resealable plastic bag or a shallow dish, combine the flour, cornmeal, smoked paprika, garlic powder, cayenne, salt, and black pepper. Shake or whisk to mix thoroughly.
-
5
Pour the vegetable oil into a heavy-bottomed pot or deep skillet. The oil should be at least 2 inches deep. Heat over medium-high heat until it reaches 375°F (190°C).
-
6
Working in batches of 8-10, remove smelts from the milk, letting the excess drip off, and toss them into the flour mixture.
-
7
Shake the bag or toss the fish until each smelt is completely and evenly coated. Tap off any excess flour so the oil stays clean.
-
8
Carefully lower the coated smelts into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy fish.
-
9
Fry the smelts for 2-3 minutes, turning once with a slotted spoon, until they are a deep golden brown and exceptionally crispy.
-
10
Use a slotted spoon or spider strainer to remove the fish and place them on a wire rack set over a baking sheet to drain.
-
11
Immediately sprinkle the hot smelts with a pinch of flaky sea salt while the oil is still glistening on the surface.
-
12
Repeat the process with the remaining fish, ensuring the oil returns to 375°F between batches.
-
13
Serve the smelts immediately while piping hot, piled high on a platter with the chilled garlic aioli and fresh lemon wedges on the side.
💡 Chef's Tips
Always use a kitchen thermometer to monitor oil temperature; if the oil is too cool, the fish will be oily, and if too hot, they will burn before getting crunchy. For the crispiest results, use a wire cooling rack rather than paper towels to drain the fish, as paper towels can trap steam and soften the crust. If you prefer to eat the heads, you can leave them on; they become crunchy like a potato chip when fried. Don't skip the cornmeal; it provides a structural crunch that flour alone cannot achieve. If you have leftovers, reheat them in a 400°F oven for 5 minutes rather than using a microwave.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold Greek Assyrtiko or a dry Sauvignon Blanc to cut through the richness. Serve alongside a fresh Greek salad with feta, olives, and cucumbers. Accompany with a side of malt vinegar for those who enjoy a traditional British 'fish and chips' flavor profile. Include a small bowl of pickled peppers or cornichons to provide a sharp, acidic contrast to the fried seafood.