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.
CORNMEAL-CRUSTED SMELTS WITH CORN DRESSING
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 867, UnsaturatedFat 39 grams, Carbohydrate 25 grams, Fat 48 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 7 grams, Sodium 1362 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED SMELT
Delicious little silver fish about the size of a woman's pinky finger. If smelt are unavailable, small sardines might be substituted. Overnight brining not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 402.8, Fat 29.1, SaturatedFat 9.2, Cholesterol 140.7, Sodium 657.9, Carbohydrate 0.4, Protein 32.6
SMELTS BAKED IN WHITE WINE
Smelts are usually pan-fried. This is a different way to cook them. Adapted from Fish Cookery of North America.
Provided by Chocolatl
Categories Canadian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 520.9, Fat 25.2, SaturatedFat 12.4, Cholesterol 250.1, Sodium 450.3, Carbohydrate 12.1, Fiber 1.3, Sugar 2, Protein 54.1
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