Port Washington Fried Smelt Food

CRISP FRIED SMELT - SMELTS

Crisp Fried Smelt - Smelts image

I remember making these as a young girl during lent. The last time before today was for my FIL who is gone now for 22 years. He enjoyed them so. These small fish are very addictive. This simple recipe is easy quick and only 4 ingredients. Smelt is the name of a family of silvery fishes found in cool waters. Most measure less than 8 inches (20 centimeters) long. Smelts have a small, fleshy fin behind the dorsal fin on the back like trout and salmon. This is very inexpensive, making it great for those on a tight budget.

Provided by Rita1652

Categories High Protein

Time 12m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb fish fillet, of Smelts which is the name of a family of silvery fishes found in cool waters of the Northern Hemis
2/3-1 cup flour
1 egg
2 tablespoons milk
oil or Crisco (for frying)

Steps:

Place flour in gallon or quart size storage bag add fish shake to coat.
Mix egg and milk together and dip fish to coat. Then reflour the fish.
In a large hot pan add frying oil or Crisco to cover bottom of pan, heat oil then place fish in till browned on one side flip and brown. About 2 minutes.
Remove to paper towel or brown paper to drain oil season generously with salt and pepper and garnish if desired with lemon.

Nutrition Facts : Calories 316.2, Fat 4.3, SaturatedFat 1.4, Cholesterol 157.5, Sodium 132.2, Carbohydrate 32.7, Fiber 1.1, Sugar 0.2, Protein 33.8

PAN-FRIED SMELTS

Pan-Fried Smelts image

Provided by Alton Brown

Categories main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds smelts, approximately 12 (6 to 8-inch long) gutted with fins removed
1/2 cup dried bread crumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh squeezed lemon juice
Peanut oil

Steps:

Rinse the smelts thoroughly and pat dry. Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine. Place the lemon juice into a shallow dish. Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated. You can coat 2 to 3 fish at a time, depending on their size.
Place enough peanut oil into a 12-inch cast iron skillet just to cover the bottom of the pan. Place over medium-high heat until shimmering. Add the smelts to the pan, 4 to 5 at a time, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until lightly browned and cooked through.

PORT WASHINGTON FRIED SMELT

Port Washington Fried Smelt image

Smelt was mentioned in a post somewhere and it inspired me to submit this recipe. Springtime is smelt season in the Lake Michigan area. This recipe comes from Port Washington, Wisconsin which is the home of the World's Largest Smelt Fry. The recipe is (was) a guarded secret but the Chicago Tribune test kitchen managed to get some of the details, so here's the recipe....

Provided by Hey Jude

Categories Spring

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/3 cups flour
1 1/4-1 1/2 cups water, plus more as needed
1 cup beer
20 unsalted saltine crackers, crushed fine
1/2 cup yellow cornmeal
1 (48 ounce) bottle peanut oil or 1 (48 ounce) bottle vegetable oil
2 lbs cleaned fresh smelt

Steps:

Whisk together the flour, 1 1/4 cups water and beer in a large bowl until smooth; add more water, if needed, to make a thin batter.
Combine crackers and cornmeal in a pie plate.
Heat oven to 200°.
Heat oil in a heavy, deep saucepan over medium-high heat until temperature reads 375°.
Dip smelt a few at a time into beer batter, allowing excess to drip off; roll lightly in cracker mixture.
Add smelts to hot oil in batches; cook, turning occasionally, until crisp and browned on all sides, about 3 minutes; remove with a slotted spoon, drain on paper towels and keep warm in oven while frying the remaining smelt.
Serve hot.

Nutrition Facts : Calories 2391, Fat 233.3, SaturatedFat 39.6, Cholesterol 136.2, Sodium 199.8, Carbohydrate 37.6, Fiber 1.8, Sugar 0.1, Protein 39

FRIED FRESH SMELTS

Fried Fresh Smelts image

This is a dish I remember from my childhood, and it comes to mind every time I see fresh smelts available at the grocery. Serve with mashed potatoes for a traditional Swedish meal, or french fries for a more modern meal. This dish can also be made with small herring or sardines. Posted for ZWT6.

Provided by IngridH

Categories Swedish

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 1/4 lbs smelt (fresh)
1 1/2 teaspoons salt
breadcrumbs
3 tablespoons butter

Steps:

Clean fish, and remove the heads.
Rinse fish well, and drain.
Salt the fish, lightly coat in the breadcrumbs, then fry in the butter until golden brown on both sides.
Serve immediately.

FRENCH FRIED SMELT

French Fried Smelt image

A perfect appetizer or tapas presentation. Fresh sardines (about the size of a woman's pinky finger) may be substituted if smelt are unavailable. Overnight brining time not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories High Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 lb smelt
1 egg
1 tablespoon cream
1/2 cup cracker, finely crushed
salt and pepper

Steps:

Remove small scales with a sharp knife and slit the fish; clean.
After the smelt are cleaned, place in salt water and refrigerate overnight.
Drain very well.
Add salt, pepper, and cream to egg and beat together.
Dip fish into mixture, then roll in cracker crumbs.
Fry in deep hot fat (370F) until golden brown, 3 to 5 minutes.
Serve with tartar sauce.

Nutrition Facts : Calories 430.5, Fat 16.4, SaturatedFat 4.2, Cholesterol 318.4, Sodium 364.8, Carbohydrate 11.4, Fiber 0.3, Sugar 0.5, Protein 55.9

More about "port washington fried smelt food"

PAN FRIED SMELT RECIPE | GIRL HEART FOOD®

Web Apr 22, 2020 ¾ pound smelt, cleaned (about 16 smelt) ½ cup all-purpose flour, approximately 3 tablespoons cornmeal 1 teaspoon salt, plus more …
From girlheartfood.com
Ratings 10
Servings 1
Cuisine Newfoundland
Category Appetizer, Main Course

Remove entrails and heads from smelts (if not already done so). Rinse well under cold water and pat dry of excess moisture.
In a food-safe plastic bag, combine flour with cornmeal, salt, black pepper, onion powder, paprika, and cayenne pepper.
Taking a few smelts at a time, place in flour mixture. Close bag and shake to coat smelt. Remove, smelts and gently shake off excess flour. Continue until all smelts are coated in the flour mixture.
To cook smelts, in a 12-inch cast-iron skillet over medium heat, add enough oil to coat the bottom of the pan (about 2 tablespoons per batch is usually good).

Port Washington Fried Smelt Food

CRISP FRIED SMELT - SMELTS

PAN-FRIED SMELTS

PORT WASHINGTON FRIED SMELT

FRIED FRESH SMELTS

This is a dish I remember from my childhood, and it comes to mind every time I see fresh smelts available at the grocery. Serve with mashed potatoes for a traditional Swedish meal, or french fries for a more modern meal. This dish can also be made with small herring or sardines. Posted for ZWT6.

FRENCH FRIED SMELT

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