To Fry Smelts is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of smelts that are coated in egg and breadcrumbs before being fried until well browned and served with melted butter or used as a garnish. The full recipe is presented here and I hope you enjoy this classic British version of: To Fry Smelts.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
319. INGREDIENTS.—Egg and bread crumbs, a little flour; boiling lard.
Mode.—Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and serve with plain melted butter. This fish is often used as a garnishing.
Clean the smelts, wash and pat dry. Dip in the eggs and then in fine breadcrumbs, ensuring that they are completely covered.
Heat oil to a depth of 3cm in a wok or high-sided frying pan and when hot add the smelt. Cook until golden brown all over, remove with a slotted spoon and drain on kitchen paper. Serve with plain melted butter or use as a garnish.
