Best 5 Pan Fried Smelt Recipes
Calling all seafood lovers! Prepare to embark on a culinary adventure with our pan-fried smelt recipes. These bite-sized delights, also known as silversides, offer a crispy exterior and a tender, flavorful interior that will tantalize your taste buds. Whether you prefer a classic preparation or a more adventurous twist, our collection of recipes has something for every palate. From the simplicity of our basic pan-fried smelt to the zesty kick of our lemon-herb variation, each recipe promises a unique and satisfying experience. And for those who love a bit of spice, our Cajun-spiced smelt will surely hit the spot. All our recipes are easy to follow, ensuring that even novice cooks can create a delicious and impressive dish. So gather your ingredients, heat up your skillet, and get ready to indulge in the crispy goodness of pan-fried smelt.
Let's cook with our 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.
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.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 43.1 g, Cholesterol 90.6 mg, Fat 19 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 3.4 g, Sodium 4845.4 mg, Sugar 0.7 g
PAN FRIED SMELT
From my collection of handwritten recipes. Note: These tasty little fish are great served with french fries and cole slaw. Cook in small batches, wiping out pan as needed and replacing oil.
Provided by CJAY8248
Categories < 60 Mins
Time 38m
Yield 3 pounds fish, 6 serving(s)
Number Of Ingredients 7
Steps:
- Clean smelt and wash thoroughly. Combine cornmeal, flour, salt and pepper in a shallow dish. Dip smelt in water and then coat with flour mixture. Lay coated smelt on waxed paper and allow to set for 15-30 minutes. Coat the bottom of a heavy skillet with oil. Fry smelt in hot oil for 4 minutes on each side. Smelt should be nicely browned. Drain on paper towels. Serve with sliced lemon.
Nutrition Facts : Calories 338.2, Fat 7.3, SaturatedFat 1.4, Cholesterol 204.3, Sodium 564.4, Carbohydrate 12, Fiber 0.7, Sugar 0.1, Protein 52.8
CRISP FRIED SMELT - SMELTS
I remember making these as a young girl during lent. The last time before today was for my FIL who is gone now for 22 years. He enjoyed them so. These small fish are very addictive. This simple recipe is easy quick and only 4 ingredients. Smelt is the name of a family of silvery fishes found in cool waters. Most measure less than 8 inches (20 centimeters) long. Smelts have a small, fleshy fin behind the dorsal fin on the back like trout and salmon. This is very inexpensive, making it great for those on a tight budget.
Provided by Rita1652
Categories High Protein
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Place flour in gallon or quart size storage bag add fish shake to coat.
- Mix egg and milk together and dip fish to coat. Then reflour the fish.
- In a large hot pan add frying oil or Crisco to cover bottom of pan, heat oil then place fish in till browned on one side flip and brown. About 2 minutes.
- Remove to paper towel or brown paper to drain oil season generously with salt and pepper and garnish if desired with lemon.
Nutrition Facts : Calories 316.2, Fat 4.3, SaturatedFat 1.4, Cholesterol 157.5, Sodium 132.2, Carbohydrate 32.7, Fiber 1.1, Sugar 0.2, Protein 33.8
PAN-FRIED SMELT WITH LEMON BUTTER
I grew up eating smelt and recently came across this recipe which is very rich in flavor for the "tiny" fish
Provided by morgainegeiser
Categories Canadian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees.
- In a large plastic bag, mix the flour, cornmeal, salt and pepper. Add half the smelt, close the bag securely, and shake well to coat the fish with the flour mixture.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the coated smelt, with out crowding, and fry 3 to 4 minutes, turning once, until the cooked fish are golden brown and opaque throughout (cut into one to check for doneness). Place the smelt on a baking sheet and keep warm in the oven.
- Repeat the procedure with the remaining flour mixture, smelt, and 2 tablespoons canola oil. When all the smelt are cooked, decrease the heat to medium, squeeze 4 of the lemon wedges into the oil remaining in the pan, and scrape up any cooked bits of fish or batter left in the skillet. Add butter and cook until melted, stirring well.
- Divide the smelt among individual plates and drizzle the lemon butter over the fish. Serve immediately, garnishing the fish with remaining lemon wedges.
Nutrition Facts : Calories 517.8, Fat 27.2, SaturatedFat 6, Cholesterol 219.6, Sodium 364.7, Carbohydrate 14.8, Fiber 2, Sugar 0.1, Protein 53.1
Tips:
- Selecting the Right Smelt: Opt for fresh or frozen smelt that are small to medium in size, about 4-6 inches long. Avoid any fish with slimy or discolored flesh.
- Preparing the Smelt: Before cooking, rinse the smelt under cold water and pat them dry with paper towels. Remove the heads and tails if desired, but leave the fins intact.
- Seasoning the Smelt: Keep the seasoning simple to allow the natural flavor of the smelt to shine through. A sprinkling of salt and pepper is usually enough, but you can also add a dash of garlic powder, onion powder, or paprika for extra flavor.
- Coating the Smelt: Dredge the smelt in flour before cooking. This helps create a crispy outer coating and prevents the fish from sticking to the pan.
- Cooking the Smelt: Pan-frying is the most popular method for cooking smelt. Heat a non-stick pan over medium heat and add a drizzle of oil. Once the oil is shimmering, carefully place the smelt in the pan, leaving some space between each fish. Cook for 3-4 minutes per side, or until the fish is golden brown and cooked through.
- Serving the Smelt: Pan-fried smelt is best served immediately, while still hot and crispy. You can garnish the dish with fresh herbs like parsley or dill, and serve it with lemon wedges and tartar sauce for dipping.
Conclusion:
Pan-fried smelt is a simple but delicious dish that can be enjoyed as an appetizer or main course. With its crispy outer coating and tender, flavorful flesh, smelt is a seafood delicacy that is sure to impress your family and friends. So next time you're looking for a quick and easy seafood meal, give pan-fried smelt a try and experience the delightful taste of this underappreciated fish.
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