Fried Marinated Smelt Recipe
Ingredients
| Wine vinegar | 1/3 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Minced onion | 1 Tablespoon, grated | |
| Bay Leaf | 1 | |
| 3/4 teaspoon finely chopped oregano or 1/4 teaspoon dried leaf oregano | ||
| Ground cumin | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 1 lb. small smelt, cleaned | ||
| Salt | To Taste | |
| All purpose flour | 4 Tablespoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Lime wedges | ||
Directions
In a heavy plastic food-storage bag, combine vinegar, water, garlic, onion, bay leaf, oregano, cumin and pepper.
Rinse smelt; pat dry with paper towels.
Place smelt in bag with marinade, turning to coat.
Close bag; refrigerate 4 hours or longer, turning occasionally.
Drain; remove and discard bay leaf.
Bring smelt to room temperature.
Season smelt with salt to taste; coat with flour.
In a wok, deep-fat fryer or heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Fry 5 to 6 coated smelt at a time, until browned and crisp.
Drain on paper towels
Rinse smelt; pat dry with paper towels.
Place smelt in bag with marinade, turning to coat.
Close bag; refrigerate 4 hours or longer, turning occasionally.
Drain; remove and discard bay leaf.
Bring smelt to room temperature.
Season smelt with salt to taste; coat with flour.
In a wok, deep-fat fryer or heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Fry 5 to 6 coated smelt at a time, until browned and crisp.
Drain on paper towels
Chef
