Usuba
Fried Smelt with Flour and Spices
Crispy fish with tender meat and a distinctive aroma. Smelt is virtually boneless, cooks quickly, and is perfect for a spring table. The recipe is simple: minimum ingredients, maximum flavor.
- Total
- 40 min
- Standard serving
- 396 g
Ingredients
Total 5
Instructions
- 1
Step 1
Rinse the smelt and spread it on paper towels or a colander to dry. Dry fish won't fall apart during frying and will cook better.
- 2
Step 2
Cut off the head of each fish. Carefully remove the entrails without damaging the roe. If the smelt is small, you can fry it whole, with the head on.
- 3
Step 3
Pour flour into a polyethylene bag, add salt and fish seasoning. Shake the bag to mix. Place the smelt in the bag and shake several times so that the fish is evenly coated with the flour mixture.
- 4
Step 4
Heat a skillet with vegetable oil over high heat. Arrange the smelt tightly next to each other. Fry for 10–15 minutes, then flip all the fish at once. Flip only one time. The cooked smelt will become golden and crispy.
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