Maritime
Fried Smelts
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Fresh New Brunswick smelts cleaned and fried whole in deep fat — dipped in flour, egg, and crumbs, cooked at controlled heat so they cook through before browning. Garnished with lemon and parsley.
Ingredients
- Fresh smelts, cleaned (heads and tails left on)
- Salt and pepper
- Flour for dipping
- Egg for dipping
- Bread crumbs for dipping
- Deep fat for frying
- Lemon and parsley for garnish
Instructions
- Clean the smelts (see note below). Leave on the heads and tails.
- Sprinkle with salt and pepper and dip in flour, then beaten egg, then bread crumbs.
- Fry in deep fat. As soon as smelts are put in, lower heat so the fish may cook through before becoming too brown. Smelts should fry in 3 to 4 minutes.
- Garnish with lemon points and parsley.