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Smelts Cooked Two Ways

February 26, 2014 by Suzie the Foodie 3 Comments

Smelts Cooked Two Ways
Speaking of foodie reality TV, make sure to follow me on Twitter tonight for a live tweeterfest about Recipe to Riches‘ premier!


Right before my birthday I was out gathering groceries and I could not believe it. I found smelts for sale! I had not had these little fish since I was a teeny weenie foodie in Montreal. My mom had bought them, pan-fried them after dusting them in flour and we ate and ate and ate. Yes, I was a weird kid. I later found out from my Auntie Laima that they had a border at their home growing up who used to cook these for them which is how my mom was introduced to them when she was young.

I divided up the smelts and put them into the freezer, waiting for inspiration to strike. I finally took them out to thaw and was catching up with episodes of Masterchef Canada. The foodie subject of the challenge? Smelts!

I could not believe it. I watched the episodes and wow, knew that whatever I did for dinner that night I would NOT make a quiche with smelts. I figured if all the contestants on the show were out of their league (pun intended) then I would share how easy smelts are to cook. Enjoying them is even easier!

Flour-Dusted Smelts

Smelts Cooked Two Ways

Thankfully the smelts I bought were already cleaned so they were super-easy to prepare. I seasoned generously with salt and pepper and and then flipped them in a small bowl with flour until well-coated.

Smelts Cooked Two Ways

I used a fairly small and deep sauté pan and heated it to medium-high heat. I added a few glugs of olive oil and a big fat pat of butter. When it was nice and bubbly I added the smelts.

Smelts Cooked Two Ways

After about three to four minutes I flipped them and they were nice and golden brown.

Smelts Cooked Two Ways

These little freshwater fish turned out beautiful! Don’t forget to add a little more salt after they come out of the pan. Crispy, light and lovely. This is definitely one of my favourite fish of all time. Subtle, simple and easy to make. But wait, there is more!

Panko-Crusted Smelts

Smelts Cooked Two Ways

I had more smelts leftover so I took inspiration from Masterchef Canada and tried to cook them after dredging them and tossing them in panko breadcrumbs.

Smelts Cooked Two Ways

I cooked them pretty much the same way and wow! They were even BETTER! Extra crispy and delicious, these were heavenly. I guess this is the contemporary version of the treat that my mom, Auntie Laima and Grandma had way back when.

I just hope that I can get them more often to enjoy. I find adding fish to my diet really challenging but cooking with smelts? No foodie worries!

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Filed Under: fish, tutorial

Comments

  1. The Happy Whisk says

    February 26, 2014 at 6:12 pm

    Looks good, Miss Suzie. Never had this but I’d love to try it your way.

    Cheers and boogie boogie.

    PS: I just ate a homemade cookie. Thought I’d let you know. In case you were wondering.

    Reply
  2. Debra She Who Seeks says

    February 26, 2014 at 7:25 pm

    I’ve never eaten a smelt. That’s what living on the prairies will do.

    Reply
  3. Shell says

    February 27, 2014 at 3:54 am

    These look so good! I have eaten smelts before but didn’t know that is what they are called.

    Reply

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