By Rita~ on April 16, 2005
Photo by Rita~
Photo by Rita~
"I remember making these as a young girl during lent. The last time before today was for my FIL who is gone now for 22 years. He enjoyed them so. These small fish are very addictive. This simple recipe is easy quick and only 4 ingredients. Smelt is the name of a family of silvery fishes found in cool waters. Most measure less than 8 inches (20 centimeters) long. Smelts have a small, fleshy fin behind the dorsal fin on the back like trout and salmon. This is very inexpensive, making it great for those on a tight budget."
Serving Size: 1 (97 g)
Servings Per Recipe: 2
"This recipe is just about perfect. It's almost exactly like my dad's recipe from years ago when he used to cook them. I simply used a plastic grocery bag to flour the little critters, used a cast iron skillet to fry with and they were outstanding! YUM.
I found the smelts at an international market where they had already prepped and cleaned them. I also added a small amount of garlic powder to the flour mix as well."
"Yummy! I haven't had smelt since I was a kid, but I recently saw some at the store and wanted to double-check my memory's recipe. Instead of flour, we've always used Fryin' Magic, but same idea. Thanks! YUM!"
"Fantastic recipe. Very easy to make and absolutely delicious."
"Delicious recipe, Rita. Just like my Mom used to make. Super easy to do, prep times are accurate, and the finished product is fantastic. I did not use flour, but a mix of seasoned bread crumbs called "Shore Lunch". I didn't filet the smelts either, but rolled them in egg, then dry coating, then fried them a couple of minutes until golden brown and delicious. Thanks for posting!"
"Absolutely delish! Frozen smelt are available most of the year if you can't get fresh. They should be about the size of a woman's pinkie finger."
"Deje'vu! I was telling someone about how I used to cook smelt for my parents and their friends (I started cooking as soon as I could see into a cast iron skillet) and lo, there is a recipe like I used! I'm a pinch of this n' that cook, but it seems the same to me! Thank you for posting!"
"Thanks for the recipe. We can't get the small ones, they sell them for bait fish here, but that Ok, i thaw, clean and use but still like the little ones. The egg makes them fluffy and you are right, it is great on the budget. I fed all the kids once a week on fried smelt and they loved it!"
"I too remember eating this as a kid during Lent. Just like my mom used to make. I can still hear my little brother saying, "Mom, can we have minnows for supper?""
"My hubby John made your recipe for smelt last evening. He had gone ice fishing the previous day and caught 53. I am posting a photo - you will note that we do not fillet ours but do them in the round. We usually just dip them in flour, salt & pepper and fry, but your recipe tasted so much better and the smelt remained sweet & moist. Thanks Rita L."
"This was very good - a subtle change from our usual smelt fry. We would just coat with seasoned flour and fry in butter/oil. The addition of the egg made them fluffier but yet still had crunch. A once a year treat - nothing like a fresh smelt fry."