Little smelt fish get the Cantonese salt and pepper (white pepper, that is) treatment in this salt and pepper fried smelts recipe. We can’t resist the masterful light and crispy batter here, and the aromatic yet simple spices that are delicious with just about anything: shrimp, squid, and tofu.
We’ve even had it with king crab legs at Cantonese restaurants. It’s satisfying and delicious, letting the seafood shine and eliminating any fishiness!
I have fond memories of fried smelts. After graduating with my electrical engineering degree, I landed my first job in Binghamton, NY, and lived there for almost two years.
One of my software engineering coworkers introduced me to smelt netting in late spring/early summer, when smelt would run during their annual spawn.
The next day, we would get together and have a beer batter smelt fry with tartar sauce and fried potato wedges on the side. (It was a lot like the beer battered fish fry we did at Raquette lake in the Adirondacks!)
When we had surplus catches, we would freeze them in portions, breaking them out to pan fry them simply with salt and oil, or to make this tasty recipe for Cantonese Salt and Pepper Fried Smelts.
Smelt are four to seven inches long, as if made for the frying pan, and their delicate skin and soft bones make them easy to eat whole. Larger smelt can be broiled, grilled, or baked whole, but, as in the classic dish called ‘fried whitebait,’ smelt are most commonly battered or dusted with flour and then fried.
What is a Smelt and Where Can I Find Them?
Smelts are a family of small freshwater fish, the Osmeridae, typically found in rivers, streams and lakes in North America, as well as in Europe and Northeast Asia. These are the species we netted in upstate New York, back in the eighties when they would run into the rivers and tributaries of deep-water lakes.
They were often used as bait while trolling for lake trout. Sadly, the smelt population has waned over the years. Nowadays, smelt netting is a rarity (and more restricted per New York State fishing regulations).
I have read/heard that it is still common in Michigan, but even there, local native fish populations have changed significantly over the decades.
Today, you can purchase frozen wild caught smelts, the majority of which originate from Canada. In spite of these local overfishing concerns, we see them often in fish markets of NYC Chinatown, which is where we purchased the smelts for this recipe.
Old School Smelt Netting
Back in the day, netting smelts involved going out after dark, clad in waders, a small bucket around our necks so our hands were free to hold a double mantle Coleman Kerosene lantern in one hand and a metal smelt net with a long handle in the other hand.
While I forget the specific locations we went to, we would pull up to a small tributary that was connected to one of the larger lakes in the Binghamton area, park in the access lot, and wade along the stream looking for smelts. It was a sport—or even an art—to net the wily silver fish.
When smelts were scarce, you really had to have a good eye, some technique, and quick reflexes to get a good catch. But when the smelts were spawning and running, the stream was so full of them that you could practically net them with your eyes closed! Naturally, in season, you’d be surrounded by fellow fishermen, all armed with their own lanterns glowing in the dark. It was quite a sight to see!
Crispy and Crunchy Fried Smelt, You Can’t Stop Munching!
FAQ
What does smelt taste like?
Is smelt a good fish to eat?
Do you eat smelts whole?
Why do people eat smelts?
How do you cook smelt in a frying pan?
Whisk flour and salt together in a pie pan. Dredge smelt in flour mixture until well coated on the outsides and in the cavities. Heat 1/4 inch oil in a frying pan over medium heat. Working in batches, fry smelt in hot oil until crisp and firm, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
How do you cook smelt fish?
Rinse the smelts thoroughly and pat dry. Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine. Place the lemon juice into a shallow dish. Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated.
How do you cook fried smelts in a wok?
Transfer the crispy fried smelts to a serving platter. Heat a dry wok over high heat until just smoking. Reduce the wok to medium-low. Add the green peppers and toss for about 20 seconds—just until they turn fragrant. Turn off the heat and add the fried garlic, sliced shallots, and the remaining seasoning salt. Mix.
How do you eat smelt fish?
Heat some vegetable oil or avocado oil in a cast-iron skillet and cook smelts on both sides (cook in batches). Drain smelts of excess grease on a paper towel-lined plate. Serve the fried smelts with a sprinkle of fresh parsley, grated lemon and serve with plenty of lemon wedges. Can I Eat the Whole Fish?