28 smelts Recipes
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- baked white wine
- and fennel prosciutto
- smoked
- crisp fried
- grammie bea fried
- and fresh
- fried fresh
- beer battered
- marithes tiganites fried
- izakaya sakura sauteed and marinated sweet onion
- french fried
- cheese coated
- pan fried
- pan fried with lemon butter
- sassy salsa and fresh
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Smelt and Fennel in Prosciuttosmelt (4 to 5 in .), head fennel (3 to 3 1/2 in. wide ) and2 Moresmelt (4 to 5 in .), head fennel (3 to 3 1/2 in. wide ), sliced prosciutto (about 4 by 7 in.; 6 oz. total), lemon wedges4 ingredients
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French Fried Smeltsmelt, egg, cream, cracker, finely crushed and1 Moresmelt, egg, cream, cracker, finely crushed, salt and pepper25 min, 5 ingredients
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Cheese Coated Smeltsmelt, cleaned, butter or 1/4 cup margarine, melted and5 Moresmelt, cleaned, butter or 1/4 cup margarine, melted, garlic clove, crushed, fine dry breadcrumb, grated parmesan cheese, parsley flakes, salt20 min, 7 ingredients
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Smelts Baked in White Winecelery, chopped, parsley, minced and8 Morecelery, chopped, parsley, minced, smelt, dressed, washed and dried, white wine, fine breadcrumbs, salt, pepper, cayenne, mushroom, sliced, butter15 min, 10 ingredients
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Marithes Tiganites (Fried Smelts)smelt (about 3 dozen), salt, flour, for coating, olive oil and1 Moresmelt (about 3 dozen), salt, flour, for coating, olive oil, fresh lemon juice1 hour 5 min, 5 ingredients
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Brined and Smoked Smelt (Alton Brown)smelt, cleaned with head and tails left on and9 Moresmelt, cleaned with head and tails left on, apple cider vinegar, kosher salt, sugar, garlic clove, halved, juniper berries, allspice berries, whole black peppercorns, fresh dill, ice3 hour 20 min, 10 ingredients
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Brined and Smoked Smelts (Alton Brown)smelts, cleaned with head and tails left on and other fin... and9 Moresmelts, cleaned with head and tails left on and other fins removed, apple cider vinegar, kosher salt, sugar, garlic clove, halved, juniper berries, allspice berries, whole black peppercorns, fresh dill, ice3 hour 30 min, 10 ingredients
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Marinated Hooligan Fry (Aka Smelt or Eulachon)hooligan fish (smelt), white vinegar, granulated sugar and6 Morehooligan fish (smelt), white vinegar, granulated sugar, soy sauce, cornstarch (about 1/4 cup), oil (for frying ), sliced onion, salt (approximate), whole red bell pepper, thinly sliced in rounds and seeds removed25 min, 9 ingredients
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Beer Battered Smeltdressed smelt, eggs, cold beer, salt, flour, cornmeal and4 Moredressed smelt, eggs, cold beer, salt, flour, cornmeal, salt, basil, oregano, garlic powder15 min, 10 ingredients
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Grammie Bea's Fried Smeltsfresh water smelt, small, heads removed and bellys slit a... and4 Morefresh water smelt, small, heads removed and bellys slit and cleaned, eggs, jiffy corn muffin mix, oil, enough to fill frying pan up about 2-inch, salt50 min, 5 ingredients
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Port Washington Fried Smeltflour, water , plus more as needed, beer and4 Moreflour, water , plus more as needed, beer, unsalted saltine crackers, crushed fine, yellow cornmeal, peanut oil or 1 (48 oz) bottle vegetable oil, cleaned fresh smelt50 min, 7 ingredients
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Pan-Fried Smelt With Lemon Butterflour, cornmeal, salt, pepper, smelt, canola oil and2 Moreflour, cornmeal, salt, pepper, smelt, canola oil, lemon, cut into 8 wedges, butter35 min, 8 ingredients
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Fried Smelt and Vegetables with Skordalia (Cat Cora)all-purpose flour, semolina, salt , to taste and14 Moreall-purpose flour, semolina, salt , to taste, fresh cracked pepper to taste, smelts, cleaned, buttermilk, canola oil, for frying, lemon wedges, skordalia , recipe follows, baking potatoes , like russets, boiled with skin, put through a ricer, cream, garlic cloves, minced, salt , to taste, cracked black pepper , to taste, freshly lemon juice, extra virgin olive oil, red wine vinegar40 min, 17 ingredients
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Izakaya Sakura Sauteed Smelt and Marinated Sweet Onionfresh whole smelt, sweet onion, olive oil, vegetable oil and4 Morefresh whole smelt, sweet onion, olive oil, vegetable oil, rice vinegar, flour, salt and pepper, to taste, daikon sprouts (optional)25 min, 8 ingredients
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Tempura 101seasonal fish and vegetables are used in tempura. the ing... and35 Moreseasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.5 min, 36 ingredients
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- pan fried smelt with lemon butter
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