Smelt is one of the representatives of salmonid fish. It is much smaller than many of its brethren, unlike them it is absolutely not whimsical to the habitat and is found in many water bodies and rivers of our vast country.
For those who will cook smelt for the first time, we will tell you how to fry it in a pan, and also cook it on a baking sheet in the oven.
How correctly and tasty to fry smelt in a frying pan?
Ingredients:
- Smelt - 520 g;
- wheat flour - 120 g;
- sea salt - to taste;
- Spices and condiments - to taste;
- sunflower oil refined - 125 ml.
Preparation
Any fresh fish before frying requires pre-treatment, and smelt is no exception. At least, it is necessary to rid fish carcasses from the heads and entrails. Scale can be cleaned under a stream of water, but even if it is not done, this will have little effect on taste, as it is rather gentle in smelt and can hardly be felt after frying. Fins and tail are also cut at will, if you do not like their presence in the prepared dish. But many on the contrary prefer to eat their crispy taste, which they acquire after thermal processing in oil.
So, the prepared fish is well washed, let it drain, and then we pan in the wheat flour added by sea salt and put into a thick-walled frying pan with sunflower refined oil. If desired, in the floury breading can add spices and seasonings to your taste. Fry the smelt for three to five minutes on each side, and then move it to a dish and serve it to the table.
How quickly to fry small smelt in flour?
Ingredients:
- shallow smelt - 520 g;
- wheat flour - 240 g;
- sea salt - to taste;
- sunflower oil refined - 125 ml.
Preparation
The technological process of making fine smelt is simplified by the possibility of leaving the fish not gutted and with a head. Agree, thanks to this you can save a lot of time.
To cook small representatives of this type of fish, rinse them under running water and let them flow well, throwing them back in a colander. During this time, mix wheat flour with sea salt, adding spices and spices, if desired, to your choice. Now lay the fish in a flour mixture and mix thoroughly, so that each small carcass is covered with flour breading. Now warm up the frying pan with sunflower refined oil, and lay in it prepared small smelt, distributing the bottom in one layer.
After the fish has browned on both sides, we spread it on a plate and serve it to the table.
It is convenient to fry as a small smelt, and larger carcasses, in a special double pan. So the fish can be turned without problems to another barrel and maintain integrity.
How correctly to fry smelt in the oven?
Ingredients:
- Smelt - 520 g;
- sea salt - to taste;
- Spices and condiments - to taste;
- refined sunflower oil - 55 ml;
- Fresh vegetables to choose from for serving - to taste;
- slices of fresh lemon for filing - to taste.
Preparation
As well as before the traditional frying, to prepare the smelt in the oven it must be rid of the heads and entrails, clean under running water from scales and rinse well. After that, we season the fish with sea salt and, if desired, with spices, sprinkle with sunflower refined oil, mix and lay one layer on oiled baking sheet with the same oil. It remains only to withstand the product in the oven, preheated to 225 degrees. As soon as the smelt gets an appetizing blush, we take it out on a dish, supplement it with fresh vegetables and lemon slices and serve it to the table.