Total Time
Prep 25 mins
Cook 25 mins

We had these a lot growing up, and they were always a real treat... Sweet and delicious, these tiny fish pack a lot of flavor... We always served these with Mashed Potatoes, and Stewed Tomatoes... Some things just go together! WONDERFUL!!!

Ingredients Nutrition

  • 907.18-1360.77 g fresh water smelt, small, heads removed and bellys slit and cleaned
  • 3-4 eggs
  • 240.97 g box Jiffy corn muffin mix
  • oil, enough to fill frying pan up about 2-inch
  • 2.46 ml salt


  1. Buy as many fresh water smelts as you need. They are smaller and sweeter than sea smelts.
  2. Clean the smelts in cold water, cutting off the heads, and snip down the belly with scissors, to remove the bellies.
  3. Rinse out the bellies of each one, as you cut and snip the heads.
  4. Soak in cold water, until you are ready to cook them, or put in fridge.
  5. When ready to cook you will need:.
  6. Eggs, beaten in a lg. bowl, enough to dip all your fish in,(depending on how much you are making depends on how many eggs you.
  7. need).
  8. I use about 3 eggs for 2 lbs. of smelts.
  9. Jiffy corn muffin mix, (if you are cooking 2-3 lbs. of smelts 1 box will do. If you are doing more, then you will need at least 2 boxes).
  10. oil, enough to fill the frying pan up about 2".
  11. salt, to taste.
  12. Beat the eggs well, and put them in a bowl.
  13. Put Jiffy corn muffin mix in a lg. plate, and mix in salt, about 1/2 teaspoons per box.
  14. Put oil in frying pan to get hot. Cook on high heat, letting the pan get hot, before putting in your fish, then turn down the heat to med-high.
  15. Dip your fish in the egg, and then in the muffin mix.
  16. Deep fry in at least 2" of oil in a heavy frying pan, until golden brown.
  17. You can also use this corn muffin mix to cook any other sweet fresh water fish, such as horn pout, or what you may call catfish, bass, white perch etc.


Most Helpful

I made some Recipe #16377 to go with the smelts and I tell you, it was a meal I won't soon forget! Comfort foods at their best. I grew up eating smelts (the little ones) and have always loved them. I don't get to eat them too often, but that is about to change! After eating these tender, sweet fish with this delicious muffin mix batter I have found the perfect recipe for us. This is one meal that makes you wonder why you don't have it on your monthly menu plan. Well, you should if you don't! I just put it on mine!

MixingItAllUp September 12, 2008

Linda, I was browsing your recipes and saw this recipe for Fried Smelts. I picked some up last month at the store, in the frozen food section, and I was so excited to find this recipe posted here. I had NO idea how I was going to cook them, but I do know that my husband loves them, and I wanted to make them for him! He was flabergasted that I remembered he liked them when he saw what I was cooking last night for dinner, and after dinner he told me these were by far the best Fried Smelts he has ever had, but SHHHHHHHhhhh, don't tell his mother haha! I used the little tiny smelts about 3-4" long, and rinsed them well in cold water to thaw them, then cleaned them and got them ready to go. The flavor of these tender little fish were delicate, sweet, and oh sooooo good! We absolutely will be having these in the very near future, or hubby will divorce me for sure!

MeganMuffins September 26, 2007

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