He Who Smelt It….

3 01 2011


One of my favorite memories from that long ago trip to the Greek Isles was from Mykonos. Sitting in a waterfront pub, you could see the folks from the restaurant down at the boats inspecting the day’s fresh catch, and what they would bring to the restaurant that day to serve to their patrons. Sipping the local Mythos beer, I saw them write on the board that fresh fried small fish were being served. So when on a warm sunny day, this weekend past I wandered into my local fishmongers and saw off the boat fresh smelt I had a plan of action. Simple flour dredge (see below), a quick fry and the tasty bounty of the sea, the stuff of Legends and Mythos….

Doc’s Smelt Dredge

  • 1 cup of AP flour
  • ¼ cup corn meal
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • 1 Tbs Zataar (Thanks, Joumana-this made the dredge something special!)

Dredge the cleaned fish and shake off excess flour. Deep fry at 360 degrees until golden brown and crispy. Season after removal from the fryer and enjoy.




3 responses

3 01 2011

Wow! I would have never thought of adding zaatar! Great idea! Glad you liked it! In Lebanese cuisine, cumin is usually added to fried fish.

5 01 2011
E Stelling

I have often heard smelt is an abundant fish, and never had it just flash fried like this! Za’atar is a great idea, I use it for many recipes!

I definitely smelt this one coming…LOL!

8 01 2011

Mmmmm. We go to an old Italian woman’s house every Christmas Eve, and she serves smelts every year. This is always such a treat for us! Mmmmmm.

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