Fried Smelts

By the RecipeCafe Archives

Ingredients

• 1 Smelts (whole, with heads and tails on), quantity as needed
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 All-purpose flour, for dredging
• 1 egg, beaten (for egg wash)
• 1 Bread crumbs, for coating
• 1 Neutral oil or lard, for deep-frying (enough to submerge fish)
• 1 Fresh parsley, for garnish
• 1 Lemon, sliced or wedged, for garnish
• 1 Sheet gelatine (unflavored, non-phosphated, non-granulated), a small handful, for fried garnish
• 1 Sauce Tartare, for serving

Instructions

1. 1. Clean the smelts thoroughly, leaving heads and tails intact. Pat dry with a clean cloth or paper towels.
2. 2. Season the smelts on all sides with salt and black pepper.
3. 3. Dredge each smelt in flour (shaking off any excess), dip in beaten egg (egg wash — coating the fish in beaten egg to help the crumbs adhere), then roll in bread crumbs, pressing gently so the coating adheres. This three-stage breading is the standard bread-coat technique.
4. 4. Heat sufficient oil or lard in a deep, heavy saucepan or cast-iron Dutch oven to a depth that will fully submerge the smelts. Bring fat to approximately 375°F (190°C) — the fat should sizzle immediately and steadily when a pinch of crumbs is dropped in.
5. 5. Lower the breaded smelts carefully into the hot fat. Immediately move the pan to the back or a cooler part of the stovetop (reducing the heat source) so that the fat temperature drops slightly, allowing the fish to cook through without the exterior browning too fast. Fry for 3 to 4 minutes, until the coating is a deep golden brown and the fish feel firm when pressed lightly with tongs. The flesh should be opaque and flake easily at the thickest part.
6. 6. Remove smelts with a slotted spoon or skimmer. Drain on a rack or absorbent paper. Keep warm on a hot platter.
7. 7. To make the fried gelatine garnish: ensure the deep fat is still hot (approximately 375°F / 190°C). Take a small handful of unflavored sheet gelatine (not phosphated or granulated types, which will not fry properly) and drop it directly into the hot fat. It will immediately puff and turn white — remove it at once with a skimmer, within 5 to 10 seconds, before it takes on color. Drain on absorbent paper.
8. 8. Arrange the smelts on a hot platter. Garnish with fresh parsley, lemon slices or wedges, and the fried gelatine. Serve immediately alongside Sauce Tartare.