Smelts are a small, delicious fish that somewhat resemble salmon. They are best when fried and eaten whole if small enough, or when bigger you can fairly easily pull the bones out by pulling along the spine to the tail.
- Fresh or de-frosted smelt, cleaned and heads removed if the fish is longer than your thumb
- 2-3 tbsp. rendered duck fat
- Lemon quarters
- Brussels sprouts (optional side)
- Young potatoes (optional side) with herb butter
- Turn on a large fan and open the windows when cooking any seafood!
- Cook the vegetables in boiling water until tender when pierced with a fork, set aside
- Rinse and pat the smelts dry
- Pre-heat the duck fat at high heat
- Place the smelts in the pan and cook about 3 minutes each side
- Put the extras in the oven at 250 degrees if you have a small pan
- Serve with lemon and parsley
You can also make them breaded if you prefer, by shaking them in a seal-able bag with 1/2 cup breadcrumbs prior to frying.
2 thoughts on “Fried smelts and herb-butter potatoes”
I *love* cooking with duck fat.. good call 🙂
Isn’t it awesome for everything? It’s so versatile and easier to handle than butter, which we sometimes burn…