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Smelt Recipes

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Buttermilk delight

Ingredients:

2 1/4 pounds any 6 ounce freshwater fish fillets, skinned and cut in half crosswise

2 1/2 cups buttermilk

Vegetable oil

3/4 cup self-rising flour (or all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)

3/4 cup yellow cornmeal

Preparation:

Place butter milk in medium mixing bowl. Add fish and stir to coat. Cover with plastic wrap and chill for 45 minutes. In a deep-fat fryer; heat 2 inches oil to 375 degrees. In a shallow dish, combine flour, cornmeal and onion salt. Drain and discard buttermilk from fish pieces. Dredge fish in flour mixture to coat. In hot oil, fry fish, a few pieces at a time for 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. Serve with some sort of sauce for dipping (see “Accompaniments” recipe section).

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler. Recipe by Elton L. Martelli.

Sweet Pepper Pickled Fish

Ingredients:

2 to 3 pounds any fresh water fish fillets, 4 to 6 ounces each, skinned and cut into 1 to 2 inch pieces

8 cups apple cider vinegar

1/4 cup canning or pickling salt

1 1/2 cups sugar

3 tablespoons mixed pickling spices

1/2 cup chopped red pepper

1 large white onion, sliced

Preparation:

In a large glass mixing bowl, combine vinegar and salt. Stir until salt is almost dissolved. Add fish. Cover with plastic wrap. Refrigerate 2 days. With slotted spoon, remove fish from brine. Rinse fish with cold water until rinse water is clear. Reserve 3 cups brine. Cover and chill fish. Pour reserved brine into 4 quart saucepan. Add sugar, spices, and red pepper. Bring mixture to a boil over medium-high heat. Cool completely. In two 1 quart jars, loosely layer fish and onion. Pour pickling liquid over fish to cover. Seal jars, using two-part sealing lids. Refrigerate 1 week before serving. Store in refrigerator no longer than 4 weeks. Makes 2 quarts.

Recipe obtained from America’s Favorite Fish Recipes by The Freshwater Angler