Smelt season doesn't last too long, so when I saw the glistening smelt in the seafood department, any previous thoughts I had for dinner were scrapped. The cool thing about smelt is that you eat them whole. If you are a fresh sardine or fresh anchovy lover, then you'll be excited to know that you have a new fish to fry! Simply roll the fish in seasoned flour, dip them into an egg wash, roll them in panko and fry them in hot oil. Sprinkle with a pinch of sea salt and serve hot. Excellent with a lightly-oiled green salad and a cold glass of chardonnay.
Comments
When you say "the cool thing about smelt is that you eat them whole" -- do you really mean whole? Like you fry these guys and with a glass of Chardonnay, you just eat the whole fish? Do you remove the heads?
Yep! Heads and all! I like to drink a glass of chardonnay on the side, that is, "paired with." Of course you could remove the heads if you wanted to.
Melissa
