What you need:
Frozen and thawed smelts (I had 13), each about 6-8" long
Flour
Salt
Black pepper
Oil (I used olive oil)
Lemon to drizzle fried fish
Vegetables to garnish
Non-stick skillet, diameter of the longest fish (approximately)
Preparation time about 40 minutes
Feeds 2-4 people
Method:
Clean out the guts and gills of your fish, and wash each one thoroughly with cold water. Drain excess water, then salt and pepper. Line a serving dish with paper towels and set aside. Lay the table before you start frying.
Preheat the skillet on high heat, reduce to medium, add about 4 tbsp oil to generously cover the bottom.
Put about 3 tbsp flour in a shallow dish. Roll each fish in flour, shake off the excees flour, and carefully place on skillet. Try to stand afar, since the fish will be drizzling when in contact with hot oil. Also put fish belly away from you, because most of the hot juices drizzle (and shoot!) right from the belly. I did it wrong, and my top was all spattered with oil. Temperature should be high enough to make a golden crust, but not to burn your fish, and hiss like crazy and drizzle with oil everything around, including yourself.
Do not turn over until golden on one side. Make sure the tails are getting enough oil to fry nicely - it's one of the best parts of fried fish. Carefully (you are dealing with hot oil!) turn over, using a spatula and a fork, and fry the other side until golden.
Arrange ready fish on the lined dish and serve immediately, with lemon wedges and fresh vegetables of your choice. Mashed potatoes would also be a nice accompaniment.
Notes:
This time a had bigger fish that was meaty enough for a main course. If you happen to find the smallest smelt, about 3-4" long, it will make a delicious appetizer or a snack. It's perfect with beer, and disappears from the plate in a wink.
Fresh is always better, but mostly we have to be satisfied with frozen fish, especially in today's case. For best result, thaw the fish gradually, replacing it from the freezer to the main compartment of your fridge the night before.
Flour
Salt
Black pepper
Oil (I used olive oil)
Lemon to drizzle fried fish
Vegetables to garnish
Non-stick skillet, diameter of the longest fish (approximately)
Preparation time about 40 minutes
Feeds 2-4 people
Method:
Clean out the guts and gills of your fish, and wash each one thoroughly with cold water. Drain excess water, then salt and pepper. Line a serving dish with paper towels and set aside. Lay the table before you start frying.
Preheat the skillet on high heat, reduce to medium, add about 4 tbsp oil to generously cover the bottom.
Put about 3 tbsp flour in a shallow dish. Roll each fish in flour, shake off the excees flour, and carefully place on skillet. Try to stand afar, since the fish will be drizzling when in contact with hot oil. Also put fish belly away from you, because most of the hot juices drizzle (and shoot!) right from the belly. I did it wrong, and my top was all spattered with oil. Temperature should be high enough to make a golden crust, but not to burn your fish, and hiss like crazy and drizzle with oil everything around, including yourself.
Arrange ready fish on the lined dish and serve immediately, with lemon wedges and fresh vegetables of your choice. Mashed potatoes would also be a nice accompaniment.
Notes:
This time a had bigger fish that was meaty enough for a main course. If you happen to find the smallest smelt, about 3-4" long, it will make a delicious appetizer or a snack. It's perfect with beer, and disappears from the plate in a wink.
Fresh is always better, but mostly we have to be satisfied with frozen fish, especially in today's case. For best result, thaw the fish gradually, replacing it from the freezer to the main compartment of your fridge the night before.
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