Best 6 Beer Battered Smelt Recipes
**Beer-Battered Smelt: A Crispy Delight for Seafood Enthusiasts**
Indulge in the crispy and flavorful delight of beer-battered smelt, a culinary masterpiece that tantalizes taste buds with its golden-brown exterior and tender, flaky interior. This delectable dish, perfect for any occasion, combines the irresistible flavors of fresh smelt, a delicate fish known for its mild taste, with a light and airy batter infused with your favorite beer. Whether you prefer a classic lager, a hoppy IPA, or a malty stout, the beer adds a unique depth of flavor to the batter, creating a harmonious balance between the delicate fish and the crispy coating. Served with tartar sauce, lemon wedges, and a sprinkle of fresh herbs, beer-battered smelt is an irresistible appetizer or main course that will leave you craving more. Discover the secrets behind this culinary delight with our collection of easy-to-follow recipes, offering variations to suit every palate and preference. From classic beer batter to creative flavor combinations, explore the world of beer-battered smelt and embark on a culinary journey that will redefine your love for seafood.
TEMPURA-BATTERED SMELT
The classic Acadian way to cook smelt is to fry them. I put a twist on that tradition by frying them in this light tempura batter my husband and I use for shrimp. I serve this with heads on because, like anchovies, these fish are so small everything is edible. But you can remove heads and internal organs if desired.
Provided by Brittney Tun
Categories Appetizers and Snacks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes.
- Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
- Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.
- Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.
- Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.
Nutrition Facts : Calories 758.6 calories, Carbohydrate 31.9 g, Cholesterol 181.4 mg, Fat 52.3 g, Fiber 0.8 g, Protein 23.6 g, SaturatedFat 7.4 g, Sodium 779.3 mg, Sugar 0.1 g
EASY BEER BATTER
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Provided by chrisBadenoch
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.5 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 797.3 mg, Sugar 0.1 g
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
BEER BATTERED SMELT
Make and share this Beer Battered Smelt recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until fluffy.
- Add beer and 1 tsp salt.
- In separate bowl, combine flour, cornmeal, seasonings and remaining salt.
- Dip fillets first into liquid batter then into dry mixture, and back into liquid batter.
- Fry in butter until light brown and fish flakes with a fork.
Nutrition Facts : Calories 469, Fat 11.5, SaturatedFat 2.6, Cholesterol 362.9, Sodium 1397.5, Carbohydrate 25.8, Fiber 1.6, Sugar 0.5, Protein 59.1
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.
BEST BEER BATTER
This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 2 1/2 cups batter
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
- In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.
Tips:
- Choose fresh smelts: Fresh smelts have a slightly sweet and delicate flavor. Look for fish with bright, clear eyes and moist gills.
- Clean the smelts thoroughly: Remove the heads, fins, and entrails. Rinse the smelts under cold water and pat them dry with paper towels.
- Use a light batter: A heavy batter will weigh down the smelts and make them greasy. A light batter made with flour, cornstarch, eggs, and milk is perfect.
- Season the batter: Add some salt, pepper, and garlic powder to the batter for extra flavor.
- Fry the smelts in hot oil: Heat the oil to 375 degrees Fahrenheit before adding the smelts. This will help the smelts cook evenly and prevent them from sticking to the pan.
- Do not overcrowd the pan: Cook the smelts in batches so that they have enough room to swim around in the oil. Overcrowding the pan will cause the smelts to steam instead of fry.
- Serve the smelts hot: Beer-battered smelts are best served hot with your favorite dipping sauce. Some popular dipping sauces include tartar sauce, cocktail sauce, and malt vinegar.
Conclusion:
Beer-battered smelts are a delicious and easy-to-make appetizer or main course. With their light and crispy batter and tender, flaky flesh, beer-battered smelts are sure to be a hit with your family and friends. So next time you're looking for a quick and easy seafood dish, give beer-battered smelts a try.
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