Smelts With Deep-Fried Parsley
Published October 23, 1982
- Total Time
- 15 minutes, plus several hours' marination
- Rating
- Comments
- Read comments
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Ingredients
10 smelts, whole, butterflied with center bone removed
1 to 1 ½ cups light cream
3 tablespoons Worcestershire sauce
10 teaspoons chopped dill
Rye flour
5 tablespoons salted butter, approximately
10 large sprigs parsley
Vegetable oil for deep frying
10 lemon wedges
Preparation
- Step 1
Marinate smelts for several hours in refrigerator in mixture of cream and Worcestershire sauce. When ready to cook, place one teaspoon chopped dill in center of each fillet; close up and dip in flour. Saute in butter until brown.
- Step 2
Remove stems from parsley. Deep fry in hot oil for five seconds. Drain.
- Step 3
Serve each smelt with deep-fried parsley and lemon wedge.
Smelts may be cooked ahead and reheated for five minutes at 450 degrees or served cold with oil and vinegar dressing.
Private Notes
Comments
Smelts! Yummy fishes, but does not need all these flavors. Followed recipe exactly, and wished I had just dredged in flour and squeeze of lemon to finish. Fish cook up quick. Maybe 2 min per side. Fried parsley was delicious!
Smelts! Yummy fishes, but does not need all these flavors. Followed recipe exactly, and wished I had just dredged in flour and squeeze of lemon to finish. Fish cook up quick. Maybe 2 min per side. Fried parsley was delicious!