Baked Smelt Recipes

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.

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.

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.