It has been over 20 years since I have had fish this small.
I remember eating small fish such as hamsi (anchovy) and izmarit (picarel) when
I was small. It has been tempting to buy it when
available but since I am the only one who is willing to eat it in the house, I
never bought it before. This week when I was shopping I saw the fresh smelts
and they looked attractive. I bought them without hesitation. They turned out
really good and I satisfied my craving of fried, small fish. Smelts are common
in Turkish cooking, but this is my first time cooking them. I think next time I
will bake them in the oven in tomato sauce. Enjoy with rice or bulgur pilaf and
1 lb smelts
1 tsp salt
1 tsp red pepper flakes
½ tsp cumin
¼ tsp ground black pepper
1 cup white flour
4 cups canola oil
Wash and drain the smelts. Place the fish in a large bowl
and add the salt, red pepper flakes, cumin and the ground black pepper. Mix by
hands to make sure all the fish are seasoned well.
Heat the oil. Coat the smelts with flour and fry for about 5 minutes or until the fish take a golden color. Remove from the oil and drain on a paper towel. Serve with lemon wedges.
Labels: Seafood Dishes