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Fried Marinated Smelt Recipe
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic clove||2 Large, minced|
|Minced onion/Grated onion||1 Tablespoon|
|Finely chopped oregano/1/4 teaspoon dried leaf oregano||3⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Smelt||1 Pound, cleaned (Small)|
|All purpose flour||4 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep-Frying)|
Serving size: Complete recipe
Calories 4669 Calories from Fat 3997
% Daily Value*
Total Fat 452 g695.3%
Saturated Fat 59.4 g297%
Trans Fat 0 g
Cholesterol 317.5 mg
Sodium 672.5 mg28%
Total Carbohydrates 69 g23.1%
Dietary Fiber 3.4 g13.6%
Sugars 0.9 g
Protein 87 g174.3%
Vitamin A 7.4% Vitamin C 25.9%
Calcium 33.1% Iron 47.5%
*Based on a 2000 Calorie diet
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