Recipe: Smelts (Batter Fried)

Smelts (Batter Fried)
From: Kitchenlink
soc.genealogy.italian/bobbybats

During my childhood, the preparation of the smelts for Christmas Eve dinner began the previous day, along with the baccala. Each little fish had to be eviscerated by hand and discussions were held on whether to leave the head attached or remove it. More often than not, mom won the discussion and the heads were removed. Today smelts are readily available in the freezer section of most good supermarkets, and they are cleaned and pan ready, making the preparation of this delightful treat a rather simple affair.

Ingredients for batter:
3/4 cup sifted all-purpose flour
3/4 cup half and half
2 eggs, well beaten
1 tsp. baking powder
1 tsp, olive oil
1/2 tsp, salt
dash of pepper

Prepare Batter: Place flour into medium size bowl. Add rest of ingredients and mix well with whisk.

Prepare Smelts: Defrost frozen, cleaned smelts and rinse in cool water. Pat dry.

Using a large, heavy bottomed skillet pour in vegetable oil to a depth of 1/2 to 3/4 inch. Heat oil to 350 - 375 degrees. Place six smelts in batter and move around until well coated. Pick each one up by tail end and shake off excess batter. Place in hot oil. Arrange smelts in skillet in such a manner that they do not touch each other. Fry to golden brown turning once, approximately 4 to 5 minutes per batch.

Remove cooked smelts from skillet and place on paper towels to remove excess oil. Salt generously and arrange on platter with lots of lemon wedges.

Some additional tips on the frying of smelts. Use a good grade of vegetable oil or perhaps peanut oil. The fat that you choose must be able to stand up to the heat without breaking down. Make sure the frying temperature is proper before starting the first batch. If the oil is too cool the smelts will be oily, if too hot they will brown prematurely and not cook through. Use the tip of a candy thermometer to check oil temperature. After doing several batches you will be able to adjust the heat up and down on your own.