Crispy Fried Smelts

These fried smelt fish are like little fishy French fries! We always enjoy them on Christmas Eve with lemon wedges.

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Prep Time 10

Cook Time 10

Total Time 20

Course lunch/dinner

Cuisine French

Servings 3 people

Calories 1449.6 kcal

Equipment

1 Shallow Dish or Pie Pan For dredging the smelt
1 Frying Pan or Skillet Heavy-bottomed for even heat distribution
1 Slotted Spoon For safely removing fried smelt from oil
1 Large Plate or Baking Sheet Lined with paper towels for draining
1 Whisk For combining flour and salt

Ingredients

Main

1 cup all-purpose flour
2 tablespoons salt
¾ pound cleaned smelt
1 cup vegetable oil for frying or as needed

Instructions

Whisk flour and salt together in a pie pan. Dredge smelt in flour mixture until well coated on the outsides and in the cavities.
Heat 1/4 inch oil in a frying pan over medium heat. Working in batches, fry smelt in hot oil until crisp and firm, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Notes

Achieving truly crispy fried smelt hinges on a few key factors. First, ensure your oil is consistently at a medium-high temperature, around 350-375°F (175-190°C); an instant-read thermometer is your best friend here. Overcrowding the pan is a common pitfall, as it drops the oil temperature, leading to greasy, steamed fish rather than crisp. Fry in small batches to maintain heat. For enhanced flavor, consider seasoning your flour mixture with a pinch of smoked paprika, garlic powder, or a touch of cayenne pepper for a subtle kick. Always salt the smelt immediately after removing them from the hot oil for optimal adherence and flavor. Serve immediately with plenty of fresh lemon wedges and perhaps a zesty homemade aioli or tartar sauce.