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    You are in: Home / Recipes / Fried Fresh Smelts Recipe
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    Fried Fresh Smelts

    Fried Fresh Smelts. Photo by Pink_Diamond

    1/1 Photo of Fried Fresh Smelts

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    IngridH's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/4 lbs smelt (fresh)
    • 1 1/2 teaspoons salt
    • breadcrumbs
    • 3 tablespoons butter

    Directions:

    1. 1
      Clean fish, and remove the heads.
    2. 2
      Rinse fish well, and drain.
    3. 3
      Salt the fish, lightly coat in the breadcrumbs, then fry in the butter until golden brown on both sides.
    4. 4
      Serve immediately.

    Ratings & Reviews:

    • on August 05, 2013

      45

      This was really not bad! I actually enjoyed it more than I thought I would. I enjoyed the crispiness of the breadcrumbs, and thought it added texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2010

      55

      When I saw this recipe, I just had to tag it. I had this all the time when I was a child. I made this at camp this weekend and absolutely loved it!!! Thanks for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fried Fresh Smelts

    Serving Size: 1 (179 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.0
     
    Calories from Fat 99
    37%
    Total Fat 11.0 g
    16%
    Saturated Fat 4.6 g
    23%
    Cholesterol 168.4 mg
    56%
    Sodium 753.3 mg
    31%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 38.5 g
    77%

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