"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Fried Smelts Recipe

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This recipe for Fried Smelts, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Calabro (Lena's Son)
Added: Sunday, September 23, 2007


Ingredients for batter:
3/4 c. sifted all purpose flour
3/4 c. 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
Step One:
Defrost frozen, cleaned smelts and rinse in cool water. Pat dry.

Step Two:
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.

Step Three:
Remove cooked smelts from skillet and place on brown paper bag (not paper towels) to remove excess oil. Salt generously and arrange on platter with lots of lemon wedges.

Personal Notes:
Personal Notes:
Some additional tips on the frying of smelts. Use a good grade of vegetable oil. I have read 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. Another dish served on Christmas Eve!




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