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2 lb Smelts; cleaned & drained
1 Lemon (juice only)
Flour for dredging
Oil for frying (pref. olive)
1/2 c Dry white wine
1/4 c Wine vinegar
2 tb Chopped fresh parsley
1 tb Chopped fresh thyme; *OR* 1 ts -Dried oregano
1/2 ts Dry mustard mixed with:
1 tb Cold water
2 tb Olive oil
Salt & freshly ground pepper
Sprinkle each smelt with lemon juice, roll in flour, and fry in hot
oil about a half-inch deep. Drain on absorbent paper.
Meanwhile, in a small saucepan combine the wine, vinegar, parsley,
thyme or oregano, diluted mustard, oil, salt, and pepper. Simmer 8
minutes, then add the smelts. Bring to a boil and remove from the
heat. Cool, then chill before serving. Serve cold.
Note: The smelts will keep several days in the refrigerator. Sliced
garlic, shallot, or onion may also be added to the marinade.