Deviled Smelt
Submitted by angel5490
Crispy deep-fried smelt coated in a fiery blend of dry mustard, cayenne, and lemon zest. Double-fried for maximum crunch, these little fish make an addictive appetizer or light seafood dinner in just 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minSmelt are one of those underrated little fish that deserve way more attention. Coated in a spiced flour mixture with dry mustard, cayenne, and bright lemon zest, then double-fried until shatteringly crisp, they’re the kind of snack that disappears from the plate before you can set it down.
The double-fry method is key here. A quick first dip sets the coating, and the second round crisps everything to golden, crunchy perfection. The whole process takes about 30 minutes from start to finish.
Serve them hot with a squeeze of fresh lemon and a scattering of parsley. They’re brilliant alongside a cold beer or as a starter before a bigger seafood spread.
Kitchen Tips
- Make sure your oil is back up to temperature between batches or the coating will absorb grease instead of crisping
- Dry the smelt thoroughly with paper towels before coating; moisture is the enemy of a crisp crust
- Shake off excess flour before frying so the coating stays light and even
Ingredients
Directions
Rinse smelt under cold running water.
Pat dry on paper towels.
In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel.
Add smelt and shake well until fish are evenly coated.
Half fill a deep-fat fryer or saucepan with oil; heat to 375℉ (190℃) F or until a ½ inch cube of day-old bread browns in 40 seconds.
Place ½ of smelt in a frying basket.
Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently.
Drain on paper towels.
Reheat oil to 375℉ (190℃).
Repeat with remaining smelt.
Place all of smelt into basket and fry 1 to 2 minutes more or until lightly golden and crisp.
Drain on paper towels.
Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges.
Garnish with lemon peel strips and dill sprigs, if desired.
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