Fried Smelt

August 9, 2009

Smelt season doesn't last too long, so when I saw the glistening smelt in the seafood department, any previous thoughts I had for dinner were scrapped.  The cool thing about smelt is that you eat them whole. If you are a fresh sardine or fresh anchovy lover, then you'll be excited to know that you have a new fish to fry! Simply roll the fish in seasoned flour, dip them into an egg wash, roll them in panko and fry them in hot oil. Sprinkle with a pinch of sea salt and serve hot. Excellent with a lightly-oiled green salad and a cold glass of chardonnay.

Fried Smelt on Foodista



chefimpersonator's picture

love smelt. grew up eating them in Syracuse, NY

Chris Bruzzo's picture

When you say "the cool thing about smelt is that you eat them whole" -- do you really mean whole? Like you fry these guys and with a glass of Chardonnay, you just eat the whole fish? Do you remove the heads?

Melissa Peterman's picture

Yep! Heads and all! I like to drink a glass of chardonnay on the side, that is, "paired with." Of course you could remove the heads if you wanted to.