Smelt (also known as Osmeridae) is a term used to refer to a marine species found in the Pacific Ocean and Atlantic Ocean characterized as having a bright orange skin. Aside from the description, the fish commonly grows up to 30 centimeters long. The fish can be used in preparing tasty appetizers and scrumptious entrees. In addition, it can be used to garnish special dishes like sushi. To learn how to cook smelt, it is essential to know the different recipes that use the fish as the primary ingredient.
Deep Fried Smelt
For this recipe, you will need ½ pound smelts, a cup of flour, an egg, ¼ cup vegetable oil, a teaspoon of baking powder, a cup of milk as well as ¼ cup beer. The first step in preparing the dish is to combine all the ingredients except for the fish. Place the mixture in a resealable plastic and put the fishes inside the plastic. Shake the plastic until the fishes are fully coated with the flour mixture. Pour the oil in a small saucepan. Make sure that the temperature of the oil reaches 375 degrees Fahrenheit before placing the fishes in the pan. Deep fry for two minutes to three minutes. When the color of the fishes turns golden brown, remove from the pan and serve immediately.
Smoked Smelt
To cook the dish, you need a pound of smelts, a cup of rock salt, a cup of white sugar, a tablespoon of liquid smoke, four tablespoons soy sauce, four tablespoons Worcestershire sauce, two quarts water, a bay leaf and three fresh dill heads. Put all the ingredients in the water except for the fishes. Boil the mixture in a small pot. Put the fishes in the mixture and set the heat to low. Cook the fishes for eight hours. Remove the fishes from the pot and expose to air for 45 minutes. Preheat smoker and put the fishes in the smoker. Cook for four hours.
Smelt Fry
The ingredients for the recipe are 1/2 pound smelts, two cups flour, two tablespoons salt and a tablespoon of ground black pepper. Place all the ingredients in a resealable plastic. Shake the plastic until the fishes are fully coated. Place a skillet over medium fire and heat oil. Put the fishes in the skillet and fry until the color of the fishes becomes golden brown. Line paper towels in a small bowl. Place the fishes in the bowl. When excess oil was removed, transfer the fishes in a clean plate and serve immediately.
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My dear Americans, stop eating chemical garbage. Baking powder and “liquid smoke” are some of the nastiest substances ever invented by our civilization. They’re not fit for human consumption.
To make light, crispy batter use whipped egg whites (like in tempura or numerous European recipes: no baking powder needed).
Your “smoked smelts” recipe is one of the most disgusting recipes I’ve ever come across. There’s no need to put smelts in boiling water and cook it for 8 (!!!) hours, there’s no need to use that nasty chemical called “liquid smoke”, there’s no need for worcestershire sauce (it’ll overwhelm the delicate taste of the fish), and there’s no need to “expose them to air”. Just brine them in a simple brine and then smoke them using real charcoal.
Good lookin’ out, Woozle. Boiling fish before smoking? Wut? Little smelts would turn into goop. You had everything right till you stopped at CHARCOAL. Some smokers use it but only to heat up the SMOKING WOOD. Thats what ya need. Alder is popular, and apple is good too.
i agree with this writer about “liquid smoke.” it is crap and for the author to suggest for us to use this sh** is beyond me. bread crumbs and some lite seasoning and olive oil is all you need to fry smelt. it’s a healthy fish, don’t muck it up with all the crap this recipe calls for. dan
We have smelt runs here in Wisconsin,from the Great Lakes,around Green Bay. It’s a big deal. People use large seines to catch. They don’t have orange skin,just pale fish skins. Bars here have smelt fries,during the season. Most are coated with flour,eggs,flour and pan fried. If you boil them or whatever,you lose the flavor. I’ve also been to the grunion runs on California beaches. Perhaps you’ve confused the two? I’ve netted thousands of smelt,the cleaning is tedious.Used small scissors to cut head off and gut. Takes hours to clean,since you need so many to make a family meal. Frozen smelt lose the flavor,and become tough.