Crispy Smelts

For some random reason, I have been craving fried fish. No, not the fried fish filet but the small ones that you fry the entire fish and eat it as is (bone and all). I was just looking wandering around inside Shaw's (a grocery store chain in the New England region) and came upon a sale for smelts. I bought some, fried it, and yep, it satisfied my fish craving.

So what exactly is a smelt?

Photo from: New England Boating & Fishing
http://newenglandboating.com/maine-sees-improved-smelt-fishing/

A smelt (also known as freshwater smelt) is a small silvery fish. It is usually deep fried and eaten whole (after descaling and cleaning it of course). The smelts lives in both the Atlantic and Pacific Oceans, and lakes and seas.

This recipe is very simple. There is a lot of similar recipes online. I based off my recipe on this one. I used fresh smelt for this recipe. I haven't used frozen smelt. So let's get cookin'!

You will need:

• A pound of smelts (or more if you are catering to a larger crowd or have a huge appetite); cleaned, gutted and descaled (and beheaded if you don't like the fish looking at you)
• ½ cup all purpose flour
• ¼ cup of cornstarch
• Garlic powder (about 2 tablespoons or to your taste)
• Ground black or white pepper (either one works)- about ½ teaspoon or to your liking
• A dash of ground cayenne (red pepper) pepper
• Salt (I used sea salt)- about ½ teaspoon 
• Oil for deep frying
• I recommend using canola, corn, or vegetable oils. You can use peanut oil as it has a high smoking point. 

Let's get started!

1. First off, you want to dry any excess moisture in the smelt. You will be deep frying it so you want to get as much moisture as you could off the smelt or you'll end up in the ER. If it frozen, please allow the smelt to defrost or you'll end up in the ER.
2. In a small bowl, combine the garlic powder, pepper, and salt. You can add the chili pepper at this time or later. Set some aside for later. Lightly rub the mixture into the smelts. Set aside for about 10 minutes.
3. While waiting, preheat the oil. If you are using an electric counter-top deep fryer (like me), follow the manufacture instruction. For you brave nuts using the stove, fill a deep pan, like a wok, with oil (around a ⅓ to ½ of the pan depending on the depth of the pan). This is probably why I prefer to use an electric counter-top deep fryer. Temperature should be at 375℉ . If you have a deep fryer basket, you should lower it in the oil. I learned that this method is easier and it prevents the food from sticking to the basket. I'll explain later.
4. In a medium size bowl (or a baking pan), combine the flour, cornstarch, and the remaining garlic-pepper-salt mixture. Mix it around so it the flavor can be evenly distributed.
5. Now, grab the smelts and lightly dust the smelt. By lightly dusting the smelt, it will allow the smelt to be crispier and not doughy/soggy.
6. Gently, drop the smelts into the oil. Allow the smelt to fry for about 3-5 minutes. 5 minutes will make the smelt super crispy. Then, with the basket or a slotted serving spoon, remove the smelt from the oil and onto a plate lined with paper towel to absorb any excess oil.
7. Once slightly cooled, serve immediately with condiments or plain. 

Condiments that goes well with the dish:

• Sweet Chili Sauce I like the original Thai recipe one. Frank's Red Hot Sauce brand has their own and it tastes almost like the original Thai one.
• Yum-Yum Sauce I still prefer sweet chili sauce over yum-yum sauce.

Tips:

• So earlier, I mentioned a method that I learned that lowering the basket in the oil first is an easier method and here's why:
• If you are using the tempura or batter method, lowering the basket will prevent the food from getting stuck onto the basket.
• Cleaning will be a lot easier and quicker. 
• I recommend to do this in batches especially when you are making a lot. It allows everything to cook evenly and more crispier. And it won't look like a congeal mess.
• Again, lightly dusting the smelt will make the smelt crispier, crunchier, and not soggy or doughy. 
• Even though the bones are small and are practically edible, do take caution when eating it. Some bones may get stuck in your teeth, or worse, your throat. I gotten a bone stuck in my throat before and it was very painful. My parents almost had to take me to the ER for that but we eventually got it out. I wouldn't recommend serving this to younger kids (under 10) or the elderly.

Photo taken by me.