18 Delicious Smelt Recipes for Every Occasion

Dive into the delightful world of smelt with our roundup of 18 Delicious Smelt Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating seasonal flavors, or craving some comfort food, we’ve got a smelt dish that’s sure to impress. From crispy fried favorites to innovative twists, these recipes will inspire you to make smelt the star of your next meal. Let’s get cooking!

Crispy Fried Smelt with Lemon Aioli

These Crispy Fried Smelt with Lemon Aioli are a delightful bite-sized treat, perfect for those who love a crispy seafood snack with a zesty dip.

Ingredients

• 1 pound smelt, cleaned and patted dry
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix together the flour, 1 teaspoon salt, black pepper, and garlic powder.
2. Dredge the smelt in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F.
4. Fry the smelt in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. For the lemon aioli, whisk together mayonnaise, lemon juice, lemon zest, and 1/2 teaspoon salt in a small bowl.
6. Serve the crispy smelt hot with the lemon aioli on the side.

The combination of the crispy, golden smelt with the bright and creamy lemon aioli creates a perfect balance of textures and flavors that’s hard to resist.

Tip: For an extra crispy coating, let the dredged smelt sit on a wire rack for 5 minutes before frying.

Garlic Butter Smelt Pasta

Dive into the cozy comfort of this Garlic Butter Smelt Pasta, where the delicate flavors of smelt fish mingle beautifully with rich garlic butter sauce.

Ingredients

• 8 oz spaghetti
• 1/2 lb smelt fish, cleaned and patted dry
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season smelt fish with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 2-3 minutes per side until golden and crispy. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add cooked spaghetti to the skillet with garlic butter. Toss to coat, adding reserved pasta water a little at a time to loosen the sauce.
5. Gently fold in the cooked smelt fish, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Sprinkle with chopped parsley and grated Parmesan cheese before serving.

The crispy smelt adds a delightful texture contrast to the silky pasta, making every bite a harmonious blend of land and sea.

Tip: For an extra burst of flavor, squeeze a little lemon juice over the pasta before serving.

Smelt Tacos with Avocado Crema

These Smelt Tacos with Avocado Crema are a delightful twist on taco night, offering a crispy, flavorful bite that’s surprisingly easy to achieve at home.

Ingredients

• 1 lb smelt, cleaned and patted dry
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 cup vegetable oil
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• 1/2 cup thinly sliced red cabbage
• Lime wedges, for serving

Instructions

1. In a shallow dish, mix together 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper.
2. Dredge each smelt in the flour mixture, shaking off any excess.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the smelt in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
4. For the avocado crema, mash 1 ripe avocado with 1/4 cup sour cream, 1 tbsp lime juice, and 1/4 tsp salt until smooth.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
6. Assemble the tacos by spreading a spoonful of avocado crema on each tortilla, topping with 2-3 smelt, a sprinkle of chopped cilantro, and a handful of sliced red cabbage. Serve with lime wedges.

The contrast between the crispy smelt and creamy avocado crema makes these tacos irresistibly good, with a hint of lime adding the perfect brightness.

Tip: For an extra crunch, serve the tacos with a side of pickled jalapeños.

Baked Smelt with Herbs and Breadcrumbs

Looking for a simple yet flavorful fish dish that’s perfect for a weeknight dinner? This Baked Smelt with Herbs and Breadcrumbs is a delightful way to enjoy small fish with a crispy, golden finish.

Ingredients

• 1 pound smelt, cleaned and patted dry
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. In a small bowl, mix together the breadcrumbs, 2 tablespoons olive oil, chopped parsley, dried thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Arrange the smelt on the prepared baking sheet and evenly coat each piece with the breadcrumb mixture.
4. Bake for 15-20 minutes, or until the breadcrumbs are golden and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side for a bright, citrusy accent.

The combination of crispy breadcrumbs and tender smelt, enhanced by the freshness of lemon, makes this dish a standout. It’s a fantastic way to introduce someone to the delicate flavors of small fish.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet over medium heat for a few minutes before mixing with the other ingredients.

Smelt and Potato Hash

Start your morning with a crispy, savory twist on breakfast with this Smelt and Potato Hash, a dish that brings together the delicate flavors of smelt with the hearty comfort of potatoes.

Ingredients

• 1 lb smelt, cleaned and patted dry
• 2 cups diced potatoes
• 1/4 cup diced onion
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and onion, cooking for 10 minutes until potatoes start to soften.
2. Season the mixture with salt, black pepper, and paprika, stirring to combine.
3. Push the potato mixture to one side of the skillet. Add the smelt to the other side, cooking for 3-4 minutes per side until golden and crispy.
4. Gently mix the smelt with the potato hash, being careful not to break the fish too much. Cook together for an additional 2 minutes.
5. Sprinkle with chopped fresh parsley before serving.

The combination of crispy smelt and tender potatoes creates a delightful contrast in textures, while the paprika adds a subtle smokiness that elevates the dish.

Tip: For an extra crispy finish, press the hash down lightly with a spatula during the last minute of cooking.

Spicy Smelt Stir-Fry

Spice up your weeknight dinner with this Spicy Smelt Stir-Fry, a dish that packs a punch with minimal prep and maximum flavor.

Ingredients

• 1 pound smelt, cleaned and patted dry
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add smelt and cook for 3-4 minutes on each side until crispy and golden. Remove from skillet and set aside.
2. In the same skillet, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
3. Return smelt to the skillet. Add soy sauce, sriracha, sugar, and salt. Toss gently to coat the smelt evenly and cook for another 2 minutes.
4. Garnish with green onions and sesame seeds before serving.

The crispy texture of the smelt paired with the bold, spicy sauce makes this stir-fry a standout dish that’s sure to impress.

Tip: For an extra crunch, serve this stir-fry over a bed of steamed rice or alongside a crisp, refreshing cucumber salad.

Smelt Ceviche with Lime and Cilantro

Dive into the fresh, zesty flavors of the sea with this Smelt Ceviche, a perfect appetizer that’s as vibrant to look at as it is to eat.

Ingredients

• 1 pound fresh smelt, cleaned and filleted
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 avocado, diced
• Tortilla chips, for serving

Instructions

1. In a large glass bowl, combine the smelt fillets with the lime juice, ensuring they’re fully submerged. Cover and refrigerate for 30 minutes, or until the fish turns opaque.
2. Drain off most of the lime juice, leaving about 2 tablespoons in the bowl. Gently fold in the red onion, cilantro, jalapeño, salt, and sugar until well mixed.
3. Add the diced avocado to the bowl, carefully stirring to combine without mashing the avocado. Taste and adjust seasoning if necessary.
4. Serve immediately with tortilla chips for scooping.

The magic of this ceviche lies in the smelt’s delicate texture, which absorbs the lime’s acidity beautifully, creating a dish that’s both refreshing and satisfying.

Tip: For the best flavor, use the freshest smelt you can find and serve the ceviche the same day it’s made.

Grilled Smelt Skewers with Soy Glaze

These Grilled Smelt Skewers with Soy Glaze are a delightful way to enjoy small fish, offering a perfect balance of savory and sweet with a hint of smokiness from the grill.

Ingredients

• 1 pound fresh smelt, cleaned and gutted
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/2 teaspoon red pepper flakes to make the glaze.
3. Thread the smelt onto the soaked bamboo skewers, about 3 to 4 fish per skewer.
4. Brush the skewers generously with the soy glaze on both sides.
5. Place the skewers on the grill and cook for 3 to 4 minutes on each side, brushing with more glaze halfway through, until the fish is crispy and slightly charred.
6. Serve immediately, drizzled with any remaining glaze.

The magic of this recipe lies in the quick grilling time that locks in the smelt’s delicate texture, while the soy glaze caramelizes into a sticky, flavorful coating.

Tip: For an extra layer of flavor, sprinkle the grilled skewers with toasted sesame seeds before serving.

Smelt Chowder with Corn and Bacon

Dive into the comforting embrace of this Smelt Chowder with Corn and Bacon, a hearty dish that brings the ocean’s bounty to your table with a smoky twist.

Ingredients

• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 1 pound smelt, cleaned and cut into bite-sized pieces
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the corn to the pot and cook for 2 minutes, then pour in the chicken stock. Bring to a simmer and cook for 10 minutes.
4. Gently add the smelt pieces to the pot and simmer until the fish is cooked through, about 5 minutes.
5. Stir in the heavy cream, butter, salt, black pepper, and smoked paprika. Heat through but do not boil, about 2 minutes.
6. Ladle the chowder into bowls and garnish with the reserved bacon and fresh parsley.

The smoky bacon and sweet corn create a perfect backdrop for the tender smelt, making every spoonful a delightful contrast of flavors and textures.

Tip: For an extra layer of flavor, try roasting the corn kernels before adding them to the chowder.

Pan-Seared Smelt with Cherry Tomatoes

Looking for a quick, flavorful dish that brings the ocean to your table? Pan-seared smelt with cherry tomatoes is a delightful way to enjoy small fish with a burst of sweetness from the tomatoes.

Ingredients

• 1 pound smelt, cleaned and patted dry
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season smelt with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add to the skillet and cook for 3 minutes per side, until golden and crispy. Remove from skillet and set aside.
3. In the same skillet, add cherry tomatoes, garlic, and red pepper flakes. Cook for 2 minutes, stirring occasionally, until tomatoes soften slightly.
4. Return smelt to the skillet, drizzle with lemon juice, and sprinkle with remaining salt, black pepper, and parsley. Gently toss to combine and cook for an additional minute.

The crispiness of the smelt paired with the juicy cherry tomatoes creates a perfect balance of textures and flavors, making this dish a standout. Tip: Serve immediately to enjoy the smelt at its crispiest.

Smelt Fritters with Dill Yogurt Sauce

These crispy Smelt Fritters paired with a tangy Dill Yogurt Sauce are a delightful way to enjoy small fish, perfect for a light lunch or appetizer.

Ingredients

• 1 pound smelt, cleaned and patted dry
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 1 large egg
• Vegetable oil, for frying
• 1 cup plain yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Instructions

1. In a shallow dish, whisk together the flour, 1/2 teaspoon salt, black pepper, and garlic powder.
2. In another dish, beat the milk and egg together.
3. Dip each smelt into the milk mixture, then dredge in the flour mixture, shaking off excess.
4. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the smelt in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
5. For the sauce, mix yogurt, dill, lemon juice, and 1/4 teaspoon salt in a small bowl until combined.
6. Serve the fritters hot with the dill yogurt sauce on the side.

The contrast between the crispy fritters and the creamy, herby sauce makes this dish irresistibly moreish.

Tip: For an extra crispy texture, let the coated smelt sit on a wire rack for 5 minutes before frying.

Smelt Salad with Arugula and Parmesan

This Smelt Salad with Arugula and Parmesan is a delightful mix of crispy fish and peppery greens, topped with shavings of sharp cheese for a perfect balance of flavors.

Ingredients

• 1 pound smelt, cleaned and patted dry
• 2 cups arugula, washed and dried
• 1/2 cup shaved Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the smelt with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out on the prepared baking sheet.
3. Bake for 15 minutes, or until the smelt are crispy and golden brown.
4. In a large bowl, combine the arugula with the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Toss gently to coat.
5. Divide the arugula between plates, top with the baked smelt, and sprinkle with shaved Parmesan cheese.

The contrast between the crispy smelt and the fresh, peppery arugula, finished with the salty bite of Parmesan, makes this salad a standout dish.

Tip: For an extra crunch, you can lightly toast the smelt in a pan for a couple of minutes after baking.

Smelt and Mushroom Risotto

Dive into the comforting embrace of this Smelt and Mushroom Risotto, where the delicate flavors of smelt and earthy mushrooms come together in a creamy, dreamy dish.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 lb smelt, cleaned and patted dry
• 1 cup mixed mushrooms (like cremini and shiitake), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat 1 tbsp olive oil over medium heat. Add the smelt and cook for 2-3 minutes on each side until golden. Set aside.
2. In the same pan, add the remaining 1 tbsp olive oil and 1 tbsp butter. Sauté the onion and garlic until translucent, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in the Arborio rice, coating it with the oil and butter, and toast for 1 minute. Pour in the white wine and cook until absorbed.
5. Begin adding the warm chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Gently fold in the cooked smelt, remaining 1 tbsp butter, Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 2 minutes to warm through.
7. Garnish with fresh parsley before serving.

The magic of this risotto lies in the contrast between the crispy smelt and the creamy rice, a texture play that’s sure to impress.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms.

Beer Battered Smelt with Tartar Sauce

Dive into the crispy, golden delight of Beer Battered Smelt with Tartar Sauce, a dish that brings the pub right to your kitchen with minimal fuss and maximum flavor.

Ingredients

• 1 pound smelt, cleaned
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beer (lager or ale)
• 1 egg
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually add 1 cup beer and 1 egg, whisking until the batter is smooth.
2. Heat vegetable oil in a deep fryer or large pot to 375°F. Dip each smelt into the batter, letting excess drip off, then fry in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
3. For the tartar sauce, mix 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard in a small bowl.
4. Serve the beer battered smelt hot with the tartar sauce on the side.

The magic of this recipe lies in the light, airy batter that clings perfectly to each smelt, creating an irresistible crunch with every bite. The tangy tartar sauce cuts through the richness, making it a match made in heaven.

Tip: For an extra crispy texture, let the batter rest for 10 minutes before dipping the smelt.

Smelt Pizza with Anchovies and Olives

Dive into the bold flavors of the sea with this Smelt Pizza, topped with anchovies and olives for a salty, savory bite that’s irresistibly delicious.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup smelt, cleaned and patted dry
• 1/4 cup anchovies, drained and chopped
• 1/4 cup black olives, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Brush the dough with 1 tbsp olive oil.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese.
4. Arrange the smelt, anchovies, and black olives on top of the cheese. Drizzle with the remaining 1 tbsp olive oil and sprinkle with oregano, salt, and black pepper.
5. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.

The combination of smelt and anchovies brings a depth of umami flavor that’s perfectly balanced by the briny olives and sweet tomato sauce.

Tip: For an extra crispy crust, preheat your pizza stone for at least 30 minutes before baking.

Smelt Kebabs with Mint Yogurt Dip

These Smelt Kebabs with Mint Yogurt Dip are a delightful twist on seafood grilling, perfect for those who love a bit of crunch with their tender, flavorful fish.

Ingredients

• 1 pound smelt, cleaned and patted dry
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 cup plain yogurt
• 1/4 cup fresh mint leaves, finely chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, toss the smelt with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder until evenly coated.
3. Thread the smelt onto skewers, leaving a little space between each fish for even cooking.
4. Grill the kebabs for 3-4 minutes per side, or until the fish is crispy and cooked through.
5. While the kebabs grill, mix together 1 cup plain yogurt, 1/4 cup fresh mint leaves, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a small bowl to make the dip.
6. Serve the smelt kebabs hot with the mint yogurt dip on the side.

The combination of crispy smelt and cool, herby yogurt creates a balance of textures and flavors that’s hard to resist.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Smelt Sandwich with Pickled Vegetables

Dive into the crispy, tangy delight of a Smelt Sandwich with Pickled Vegetables, a perfect blend of textures and flavors that’ll make your taste buds sing.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound smelt, cleaned
• 1/2 cup vegetable oil
• 4 soft sandwich rolls
• 1/2 cup pickled vegetables (carrots, cucumbers, and radishes)
• 1/4 cup mayonnaise
• 1 tablespoon hot sauce

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Dredge the smelt in the flour mixture until fully coated.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the smelt in batches for 3-4 minutes per side, until golden and crispy. Drain on paper towels.
4. Split the sandwich rolls and lightly toast them if desired.
5. In a small bowl, mix together 1/4 cup mayonnaise and 1 tablespoon hot sauce. Spread this mixture on the inside of each roll.
6. Layer the fried smelt and 1/2 cup pickled vegetables on the rolls to assemble the sandwiches.

The crunch of the smelt against the sharpness of the pickled vegetables creates a sandwich that’s unexpectedly addictive. It’s a quick way to bring a gourmet touch to your lunch routine.

Tip: For an extra kick, let the pickled vegetables sit in the hot sauce mayo for a few minutes before assembling the sandwich.

Smelt Curry with Coconut Milk

Dive into the comforting flavors of this Smelt Curry with Coconut Milk, a dish that brings a delightful twist to your weeknight dinners with its creamy texture and aromatic spices.

Ingredients

• 1 lb smelt, cleaned and patted dry
• 1 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 3 minutes.
2. Stir in the turmeric, cumin, coriander, and chili powder, cooking for another minute until fragrant.
3. Add the smelt to the skillet, gently stirring to coat with the spice mixture.
4. Pour in the coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, or until the smelt is cooked through.
5. Remove from heat, stir in lime juice, and season with salt to taste.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the tender smelt swimming in a velvety coconut milk sauce, infused with a blend of spices that warm you from the inside out.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Conclusion

We hope this roundup of 18 delicious smelt recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe offers a unique way to enjoy this versatile fish. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!