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Beer-Battered Smelts
I grew up eating smelts. They USED TO BE the cheap fish. The last time I saw a package of them, my jaw hit the floor. And how did we eat them? We just dredged them in seasoned flour and fried them until crispy (then dipped them in Ranch). Well, here’s a different method for…
I grew up eating smelts. They USED TO BE the cheap fish. The last time I saw a package of them, my jaw hit the floor. And how did we eat them? We just dredged them in seasoned flour and fried them until crispy (then dipped them in Ranch). Well, here’s a different method for ya’!
http://www.jsonline.com/features/recipes/250224531.html
Ingredients:
1 ½ cups flour
1 ½ teaspoons Lawry’s seasoned salt
1 pinch of cayenne pepper
1 teaspoon Old Bay seasoning
12 ounces beer, Pilsener style or one lighter in flavor
1 pound smelt (24 to 32 fish), cleaned if available
½ cup flour, for dusting fish
Lemon wedges and tartar sauce for serving
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