Return to Content

Fried Smelts With Cucumber Salad

Fried Smelts With Cucumber Salad
0 votes, 0.00 avg. rating (0% score)
by in Jan 2010

Total Time: 20

Ingredients:

  • 2 pounds (about 12) smelts (2 to 5 inches long), gutted, fins removed
  • 2 cups milk
  • 1/2 cup dried breadcrumbs (we like panko)
  • 1/2 cup cornmeal
  • 1 teaspoon kosher or sea salt, plus extra to taste
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil
  • Cucumber Salad
  • 1 lemon, cut into 6 pieces

Instructions:

Rinse smelts thoroughly, pat dry, and place in a medium-size bowl. Add milk and toss gently to coat. In a large shallow bowl (a pie tin works great), combine breadcrumbs, cornmeal, salt, and pepper. Roll smelts in breadcrumb mixture and press gently until well coated.
Into a large cast-iron skillet, pour a thin layer of vegetable oil, coating the bottom of the pan; heat on medium-high. Add smelts, 4 or 5 at a time; don't overcrowd the pan. Fry 3 to 4 minutes per side, until lightly browned and cooked through. Season to taste with salt.
Spoon a few tablespoons of Cucumber Salad onto a serving plate. Crisscross two smelts on top of salad. Repeat with the rest of the salad and smelts. Squeeze lemon over fish and serve while still warm.

Cucumber Salad

Ingredients:

  • 1 medium-size English cucumber (seedless)
  • 1/2 cup drained plain yogurt (or use sour cream or crème fraîche)
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1 tablespoon finely chopped shallot
  • Kosher or sea salt
  • Freshly ground black pepper

Instructions:

Peel cucumber and slice it thinly. Place in a sieve to drain for about 10 minutes. Rinse, pat dry, and place in a medium-size bowl. Add yogurt, lemon juice, oil, and chopped shallot; stir well to combine. Season to taste with salt and pepper.
Updated Tuesday, December 22nd, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2