Introduction to Smelt Fish
Nicknamed the ‘French fry of the lake,’ smelt are a bite-sized, mild-flavored fish that are best served lightly dredged and deep-fried. On average, they grow to about five inches in length, making them perfect for dipping and enjoying by the dozen. Cleaning a bunch of these tiny fish can be a tedious, time-consuming task. However, with the right technique, you can make the process fast and easy.
How to Clean Smelt Fish
Using a sharp pair of kitchen shears, it takes almost no time to prepare a bucketful of fresh, delicious smelt ready to crisp to perfection. Start by snipping off the head just behind the gills and fins. Then, turn the fish belly-up and create a slit from the neck to the vent to open the abdominal cavity. Use your shears to swiftly scoop out the guts as well as the reproductive materials. If you want a more thorough clean, rinse the abdominal cavity under running water with the help of a dedicated toothbrush. The whole process can take about five seconds per fish once you get into a rhythm.
Whole vs. Cleaned Smelt
It’s not necessary to clean your smelt fish before cooking and eating them as every part of the smelt is safe to eat. However, leaving the guts intact can impart a bitter, unpleasant taste to your final dish. Taking a few seconds to remove the innards can ensure the mild and delicate flavor of the smelt shines through. Deboning is also unnecessary because smelt have small, tender bones, adding a slight crunch to every bite. Their small scales will not negatively affect the taste or texture of the dish either.
How to Fry Smelt Fish
Once cleaned, turning your smelt into a crispy, dippable delicacy is easy. Start by placing your smelt on a paper towel in a single layer and pat dry. Removing moisture ensures they fry up crispy. Lightly dredging in flour before frying will give your smelt a simple crunch. Shallow fry in a pan over medium-high heat in small batches to ensure a crispy finish. Cook until golden brown, then drain on a wire cooking rack. Serve your crispy fried smelt with a side of tartar sauce or homemade aioli, and enjoy!
