📝 About This Recipe
A legendary seasonal delicacy from the heart of St. Petersburg, fried smelt is celebrated for its unique, refreshing aroma of fresh cucumbers. These small, silver-scaled fish are dredged in seasoned flour and pan-fried until the skin becomes golden and shatteringly crisp while the flesh remains tender. It is a rustic, soul-warming dish that signals the arrival of spring in Russia and is best enjoyed by the dozen with good company.
🥗 Ingredients
Main Ingredients
- 2 pounds Fresh Smelt (Koryushka) (cleaned and patted dry)
- 1 cup All-purpose flour (for dredging)
- 2 tablespoons Cornstarch (for extra crunch)
- 1.5 teaspoons Sea salt (fine grain)
- 1/2 teaspoon Freshly ground black pepper
- 1/4 teaspoon Smoked paprika (optional, for a subtle depth)
- 1/2 cup Sunflower oil (or any neutral high-smoke point oil)
For the Quick Tartar Sauce
- 1/2 cup Mayonnaise (preferably Russian or European style)
- 2 tablespoons Dill pickles (finely minced)
- 1 tablespoon Fresh dill (finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
For Garnish
- 1 Lemon (cut into wedges)
- 1 sprig Fresh parsley (for decoration)
👨🍳 Instructions
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1
Thoroughly rinse the smelt under cold running water. If the fish are small, they can be cooked whole; if larger, remove the heads and entrails by making a small slit near the gills and pulling gently.
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2
Pat the fish extremely dry with paper towels. Removing excess moisture is the secret to achieving a truly crispy skin rather than a soggy one.
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3
In a large shallow bowl or a sturdy zip-top bag, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Whisk or shake to ensure the seasoning is evenly distributed.
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4
Prepare the sauce by mixing the mayonnaise, minced pickles, chopped dill, and lemon juice in a small bowl. Cover and refrigerate until serving to allow flavors to meld.
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5
Place a few fish at a time into the flour mixture. Toss gently to coat every nook and cranny, then shake off any excess flour. The coating should be thin and even.
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6
Heat the sunflower oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. The oil is ready when a pinch of flour sizzles immediately upon contact.
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7
Carefully lay the smelt in the hot oil in a single layer. Do not overcrowd the pan, as this will drop the temperature and make the fish greasy; cook in batches if necessary.
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8
Fry the fish for 3-4 minutes on the first side without moving them, until the edges appear golden brown and crisp.
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9
Gently flip each fish using tongs or a fish spatula. Fry for another 2-3 minutes on the second side.
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10
Once the smelt are golden-bronze and stiff to the touch, transfer them to a plate lined with paper towels to drain any excess oil.
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11
Immediately sprinkle with a tiny extra pinch of sea salt while the oil is still hot on the surface.
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12
Repeat the process with the remaining fish, adding a little more oil to the pan if it starts to look dry.
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13
Pile the hot, crispy smelt onto a large serving platter. Garnish with fresh lemon wedges and a scattering of parsley.
💡 Chef's Tips
Always use fresh smelt if possible; the signature 'cucumber' scent is a hallmark of freshness. Adding cornstarch to the flour creates a much crispier crust that stays crunchy longer than flour alone. Ensure the oil is hot enough before adding the fish; if it isn't, the flour will absorb the oil and become mushy. If you enjoy the traditional experience, leave the tails on—they become like savory potato chips when fried crisp. Avoid covering the fried fish with a lid or foil after cooking, as the steam will soften the crispy coating.
🍽️ Serving Suggestions
Serve with a side of boiled baby potatoes tossed in butter and fresh dill. Pair with a cold, crisp Russian lager or a dry white wine like Riesling to cut through the richness. A side of fermented pickles or a light beet salad provides a perfect acidic balance. Offer plenty of lemon wedges for squeezing over the fish to brighten the flavors. Eat them with your hands for the most authentic and enjoyable experience!