Pan-Fried North River Smelts

February 25, 2012


I was lucky at the market today. I got my hands on some fresh, ice-fished smelts. The best way to enjoy them is simple; floured, pan-fried, salted and then dipped into a sauce. For the dip, you can pretty much use anything but I went with horseradish, because the zest of it works amazingly well with the fish. If horseradish isn’t your thing, try it anyway – it’s an acquired taste!

These make for a great appetizer but also a great lunch.
Eat the small ones whole. For the larger ones, once they’re cooked, you can easily peel away the spine, leaving you with only the filets.


Pan-Fried Smelts

• 12 smelts
• 1/2 cup white flour
• 1/2 teaspoon salt
• a pinch of cayenne pepper
• oil for frying

If the smelts are whole, cut off the heads, gut them, and clean them under cold water.

Mix the flour with the salt and cayenne. Heat about 1/4 cup of sunflower, canola or grapeseed oil in a saucepan or chef’s pan.

Flour the fish and put them in the pan, about six at a time.
Once they’re brown and crispy on one side, flip them. It takes about 2 minutes on each side. Proceed for as many fish as you have.
Add a pinch of salt and serve right away, hot!

Horseradish Dip

• 1/2 cup sour cream
• 1 tablespoon horseradish
• 1 teaspoon apple cider vinegar

Mix, done!

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