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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Beer Batter for Smelt Recipe

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This recipe for Beer Batter for Smelt is from Ruth Green's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. paprika
1 egg
1 can beer
Directions:
Directions:
Chuck and Nancy have this recipe on a piece of paper towel. There are no instructions.

I copied this from the internet on how to cook the smelt:

Lightly dust smelt with flour, Shake off excess.

Heat a large, cast-iron or other cooking vessel with hot oil to 350 degrees.

Once all the fish has been dusted, submerge one by one into the beer batter. Lay some paper towels down, or have your batter close to the oil to avoid a mess.

Carefully place battered smelt into fryer in small batches and let cook 4 to 5 minutes, turning, until a deep golden brown.

Place fish on paper toweling and season with salt. Serve with lemon wedges and tartar sauce.
Personal Notes:
Personal Notes:
We grew up on fish fry, so I decided to include both Pat's and Chuck's recipes! Chances are Mom took parts of both, or created her own along the way!

 

 

 

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