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Smelt fried in vegetable oil in egg and flour

Smelt Fried in Egg and Flour

Everyone's favorite St. Petersburg fish! Tasty and mouthwatering! Honestly, there's no real recipe for frying smelt — what's there to it? Toss it in oil and you're done. But if you really, truly want one, I'll tell you how to make smelt taste great. The most important thing here is to buy the fish while it's still smelt and not turned into mean old capelin. Smelt is delicate and pretty, almost silvery and half-translucent — but only while it's running to spawn. After spawning it's basically capelin: the silver fades from its sides and it loses that see-through look. And it's caught strictly in April. While the water is still cold, it heads to spawn and comes so close to shore you can practically grab it with your bare hands — if it doesn't slip away, since the little rascal is slippery, after all.

Daria ☼

Recipe author

Smelt fried in vegetable oil in egg and flour

Composition / ingredients

Servings:

Smelt

Vegetable oil (sunflower is best)

100

Flour

100

Eggs (optional)

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 38 % 11 g

Carbohydrates 17 % 5 g

175 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

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We take the smelt and turn it into a meal. You can enjoy this kind of food with a beer, with kvass, or — if you're feeling fancy — with wine. Rinse the fish and, for the fancy folk, clean it. Granted, that's tedious, fiddly work, since smelt is so small. Season with salt and pepper. Once the fish has drained, dredge the little darling in flour. If you like, you can dip it in egg first and then flour, but I just don't have the patience for all that. How to fry smelt: lay the fish in a skillet of hot oil and fry on both sides. But I can't wait that long, so I pour plenty of oil into a deep skillet, dump the fish in, and stir it with a slotted spoon so it fries evenly; then I drain it in a colander to let the oil run off, and eat. Have it with potatoes, with vegetables, or with nothing at all.