NORWEGIAN PAN-FRIED SMELT RECIPE
Norwegian-style pan-fried smelt fish is the perfect finger-food, snack, and a quick meal cooked in 5 minutes.
Provided by Jas
Categories Appetizer Main Course Snack
Time 15m
Number Of Ingredients 10
Steps:
- In a small bowl, combine the 2 tbsp of olive oil, juice of one lemon, 1 minced garlic clove, and 2 tbsp chopped fresh parsley; refrigerate.
- In a bowl, or a shallow dish, combine 1 cup flour, 2 tbsp cornmeal, 1 tsp salt, and 1/4 tsp pepper.
- Place fish in batches into the bowl, coat with the seasoned flour mixture on both sides of the smelt, and then shake off excess flour (see notes below).
- Heat the oil (about 1-inch deep) in a large frying pan or cast-iron skillet over medium heat.
- Once the oil is hot, add enough smelt to cover the bottom of the pan without crowding (cook in batches). Cook for 2-3 minutes, then flip and cook for another 2-3 minutes or until golden brown, crispy, and thoroughly cooked.
- Repeat the process to cook the remaining smelt; drain on a wire rack or paper towels.
- Transfer to a serving plate and serve hot, drizzled with the lemon sauce.
Nutrition Facts : Calories 306 kcal, Carbohydrate 28 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 57 mg, Sodium 643 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
FRENCH FRIED SMELT
A perfect appetizer or tapas presentation. Fresh sardines (about the size of a woman's pinky finger) may be substituted if smelt are unavailable. Overnight brining time 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 High Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 430.5, Fat 16.4, SaturatedFat 4.2, Cholesterol 318.4, Sodium 364.8, Carbohydrate 11.4, Fiber 0.3, Sugar 0.5, Protein 55.9
FRIED FRESH SMELTS
This is a dish I remember from my childhood, and it comes to mind every time I see fresh smelts available at the grocery. Serve with mashed potatoes for a traditional Swedish meal, or french fries for a more modern meal. This dish can also be made with small herring or sardines. Posted for ZWT6.
Provided by IngridH
Categories Swedish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Clean fish, and remove the heads.
- Rinse fish well, and drain.
- Salt the fish, lightly coat in the breadcrumbs, then fry in the butter until golden brown on both sides.
- Serve immediately.
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