Best 6 Baked Smelt Recipes

PAN-FRIED SMELTS

Steps:

• Rinse the smelts thoroughly and pat dry. Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine. Place the lemon juice into a shallow dish. Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated. You can coat 2 to 3 fish at a time, depending on their size.
• Place enough peanut oil into a 12-inch cast iron skillet just to cover the bottom of the pan. Place over medium-high heat until shimmering. Add the smelts to the pan, 4 to 5 at a time, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until lightly browned and cooked through.

NORWEGIAN PAN-FRIED SMELT RECIPE

Steps:

• In a small bowl, combine the 2 tbsp of olive oil, juice of one lemon, 1 minced garlic clove, and 2 tbsp chopped fresh parsley; refrigerate.
• In a bowl, or a shallow dish, combine 1 cup flour, 2 tbsp cornmeal, 1 tsp salt, and 1/4 tsp pepper.
• Place fish in batches into the bowl, coat with the seasoned flour mixture on both sides of the smelt, and then shake off excess flour (see notes below).
• Heat the oil (about 1-inch deep) in a large frying pan or cast-iron skillet over medium heat.
• Once the oil is hot, add enough smelt to cover the bottom of the pan without crowding (cook in batches). Cook for 2-3 minutes, then flip and cook for another 2-3 minutes or until golden brown, crispy, and thoroughly cooked.
• Repeat the process to cook the remaining smelt; drain on a wire rack or paper towels.
• Transfer to a serving plate and serve hot, drizzled with the lemon sauce.

SMELTS BAKED IN WHITE WINE

Steps:

• Preheat oven to 500°.
• Place celery and parsley in a greased baking dish.
• Lay the fish on top.
• Pour wine over fish.
• Sprinkle with bread crumbs.
• Add salt, pepper and cayenne.
• Arrange mushrooms on top.
• Dot with butter.
• Bake, uncovered, for about 10 minutes, or until fish is cooked through, basting once with pan juices.

FRIED SMELTS

Steps:

• Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish.
• Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper towel-lined plate.

CORNMEAL-CRUSTED SMELTS WITH CORN DRESSING

Steps:

• Combine the corn, bell pepper, jalapeno pepper, onion, dill seed, sugar, vinegar and water in a small non-aluminum saucepan. Bring to a simmer and cook gently for 30 minutes. Set aside to cool.
• While the corn mixture is cooking, rinse the smelts and pat them dry. Place them in a bowl and add the milk. Season the cornmeal with salt and cayenne pepper to taste and place in a shallow dish.
• When the corn mixture has finished cooking, heat the butter or oil in a large nonstick skillet. Roll the smelts in the cornmeal mixture to coat them, place them in the skillet and cook over medium-high heat about two minutes on each side until lightly browned. Transfer the smelts to a warm platter.
• Drain the corn mixture of any excess liquid, then mix with the mayonnaise. Stir in the mustard and season to taste with salt and pepper.
• Serve the fish garnished with lemon wedges with the sauce on the side.

BAKED SMELT

Steps:

• Clean smelt.
• Soak in salt water overnight in refrigerator; rinse.
• Preheat oven to 350°F.
• Pour boiling water over smelt and allow to stand for five minutes.
• Place the fish in a baking pan.
• Place a thin slice of bacon over each fish (if large) or a generous covering (if small).
• Sprinkle with pepper as desired; add beef stock and bake in a moderate oven 20 minutes or until fish are cooked through.