Net Cooking Talk

Go Back   Net Cooking Talk > Cooking Talk Forums > Fish and Seafood Forum

Thread Tools Display Modes
Old 03-13-2009, 02:18 PM
BamsBBQ's Avatar
BamsBBQ BamsBBQ is offline
Ni pedo
Join Date: Jan 2009
Location: Sacramento,CA
Posts: 5,811
Thanks: 8
Thanked 26 Times in 23 Posts
BamsBBQ is on a distinguished road
Style: Gonzo
Default Deep-Fried Smelts

Fresh smelts should be stored refrigerated at 32F to 40F [0C to 4
C], excess liquid drained, packed into airtight containers and eaten
within 3 to 4 days or 1 to 2 days when fried.

Smelts should be frozen at 0F [-18C], into airtight food containers,
immediately after buying; bought frozen, smelts should be eaten within
4 to 6 months for maximum freshness.

Vegetable oil
1 pound [454 g] smelts
1 cup [250 mL] milk
Salt, to taste
Parsley sprigs
2 lemons, quartered
Into a deep-fryer, heat vegetable oil to 375F [190C].
Wipe dry smelts; dip smelts into milk, then coat with flour.
Deep-fry smelts into hot oil for 5 to 7 minutes, until golden.
Drain smelts ontp paper toweling.
Salt smelts.

we also use a pancake batter mix when doing these for the same results.
- Good food isn't fast and fast food isn't good.
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Deep Fried Burrito Dog lifesaver91958 BBQ'ing / Smoking / Grilling Forums 0 07-18-2009 08:32 PM
Deep-Fried Asparagus ?? Luckytrim Introductions And Questions Forum 5 07-17-2009 05:21 AM
Cajun Deep Fried Turkey BamsBBQ Other Outdoor Cooking Forum 5 05-03-2009 01:06 PM
Deep-Fried Twinkies BamsBBQ Desserts, and Pastry Arts Forum 6 03-11-2009 03:53 AM
Deep-Fried Cheesecake BamsBBQ Cheesecakes Forum 3 03-09-2009 04:41 PM

All times are GMT -4. The time now is 02:14 AM.

Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Copyright 2008 - 2020