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Pan-Fried Smelts
ACTIVE TIME: 21 minutes
TOTAL TIME: 21 minutes
Yield: 4 servings
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- 2 pounds (about 12 whole) smelt, 6 to 8 inches long, gutted and fins removed
- 1/2 cup dried bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- Peanut oil, for frying
Specialized Hardware
- 12-inch cast-iron skillet
ACTIVE TIME: 21 minutes
TOTAL TIME: 21 minutes
Yield: 4 servings
Procedure
- Rinse the smelt thoroughly and pat dry. Combine the breadcrumbs, salt, and pepper in a large ziptop bag. Place the lemon juice in a shallow dish. Dip the smelt into the juice and then place in the bag with the dry mixture and shake until the fish are well coated.
- Place enough peanut oil in a 12-inch cast-iron skillet to just cover the bottom. Set over medium-high heat until shimmering. Add the smelt to the pan, 4 to 5 at a time, being careful not to overcrowd the skillet. Fry until lightly browned and cooked through, 3 to 4 minutes per side.
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