Recipe: Smelt Fry
- 6 medium-sized smelt
- 1 cup salted milk
- All-purpose flour
- 1 cup extra-virgin olive oil
• Make an incision up the belly to the chin.
• Carefully place the smelt into a pot of 120-degree water (hot to the touch) until the eyes become opaque (about 30 seconds).
• After the fish is removed from the water, the spine is easily removed by pulling the head away from the rest of the body.
• Pat dry any excess water with a paper towel.
• Next, place the smelt in salted milk to coat the entire fish.
• Remove the fish and dredge in the flour until the fish is dry to the touch.
• In a large sauté pan heat the olive oil on medium-high. Carefully and quickly fry both sides of the smelt until golden brown, remove and place on paper towels to absorb excess oil.
• Garnish with jalapeño tartar sauce.