Pan-Fried Smelts

Name: Pan-Fried Smelts
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: 4 servings
Cuisine: american
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

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Fishing Whole

Pan-Fried Smelts

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

618

Total Fat

45

Saturated Fat

8

Carbohydrates

11

Dietary Fiber

1

Sugar

1

Protein

42

Cholesterol

159

Sodium

685

Total: 21 min
Prep: 15 min
Cook: 6 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

618

Total Fat

45

Saturated Fat

8

Carbohydrates

11

Dietary Fiber

1

Sugar

1

Protein

42

Cholesterol

159

Sodium

685

Total: 21 min
Prep: 15 min
Cook: 6 min

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

Directions

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.