Cheese Coated 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.

TEMPURA-BATTERED SMELT

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.

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.

CHEESE COATED SMELT

Steps:

• Butterfly smelts and flatten.
• Combine melted butter and garlic in flat dish.
• Combine rest of ingredients in bowl.
• Dip smelt in wet then into dry.
• Grease baking dish and place prepared smelts skin side down.
• Bake 450 degrees 8 mins or til browned.

FRENCH FRIED SMELT

Steps:

• Remove small scales with a sharp knife and slit the fish; clean.
• After the smelt are cleaned, place in salt water and refrigerate overnight.
• Drain very well.
• Add salt, pepper, and cream to egg and beat together.
• Dip fish into mixture, then roll in cracker crumbs.
• Fry in deep hot fat (370F) until golden brown, 3 to 5 minutes.
• Serve with tartar sauce.

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.

PORT WASHINGTON FRIED SMELT

Steps:

• Whisk together the flour, 1 1/4 cups water and beer in a large bowl until smooth; add more water, if needed, to make a thin batter.
• Combine crackers and cornmeal in a pie plate.
• Heat oven to 200°.
• Heat oil in a heavy, deep saucepan over medium-high heat until temperature reads 375°.
• Dip smelt a few at a time into beer batter, allowing excess to drip off; roll lightly in cracker mixture.
• Add smelts to hot oil in batches; cook, turning occasionally, until crisp and browned on all sides, about 3 minutes; remove with a slotted spoon, drain on paper towels and keep warm in oven while frying the remaining smelt.
• Serve hot.

PAN FRIED SMELT

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.

CRISP FRIED SMELT - SMELTS

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.

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.