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Fried smelts with burnt lemon
Give these tiny fish a crispy coating of crunchy cornmeal and quick fry for maximum enjoyment. Don’t forget a squeeze of burnt lemon!
YIELDS
4
Ingredients
- Vegetable oil, for frying and searing
- 1 lemon, quartered
- 1-2 sprigs basil with leaves
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 2 cups (470ml) flour
- 6 tablespoons (90 ml) fine cornmeal
- 1 pound (454 g) cleaned smelts
- Salt and pepper
- 1/2 cup (120 ml) mayonnaise
- 1 tablespoon (15 ml) sambal
- 2 teaspoons (10 ml) orange juice
Directions
- Heat oil in a high-sided skillet to 300° F (150° C). Heat a separate cast-iron skillet to high heat.
- Add a drizzle of vegetable oil to the hot cast iron skillet.
- Carefully sear the cut sides of the quartered lemon on the skillet until black for three to four minutes, being mindful of the sputtering oil. Reserve lemons for serving.
- Add the basil to the hot oil in the high-sided skillet and fry until crispy, around 30 seconds, again being mindful of any oil spatters.
- Repeat for the rosemary and sage. Lay fried herbs on a paper towel-lined sheet pan.
- Increase the temperature of the oil to 350° F (175° C).
- In a ramekin, combine the mayonnaise, sambal, and orange juice. Stir to mix and set aside,
- Combine flour and cornmeal in a bowl and season with salt and pepper. Place smelts in a strainer. Toss with the flour-cornmeal mixture. Shake off excess.
- Fry the smelts in batches, turning and agitating with a wire strainer as needed to cook evenly, until golden brown and crisp, about five minutes.
- Remove smelts to a paper towel-lined plate to drain. Season with salt.
- Serve immediately with burnt lemon wedges, dipping sauce, and fried herbs (to garnish). Enjoy!
