Pan-Fried Smelts
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
59
Spice
44
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Bread Crumb (dried)1 tsp
Kosher SaltDirections:
1
Fry for 3 to 4 minutes per side until lightly browned and cooked through
2
Rinse the smelts thoroughly and pat dry
3
Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine
4
Place the lemon juice into a shallow dish
5
Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated
6
You can coat 2 to 3 fish at a time, depending on their size
7
Place enough peanut oil into a 12-inch cast iron skillet just to cover the bottom of the pan
8
Place over medium-high heat until shimmering
9
Add the smelts to the pan, 4 to 5 at a time, being careful not to overcrowd the pan