Salt and Pepper Fried Smelt

Salt and Pepper Fried Smelt

Whole smelt fried until crackling-crisp, tossed with chile, garlic, and cracked pepper.

Total 30 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

Small whole smelt are dredged in cornstarch and fried until the skin turns shatteringly crisp, then tossed with garlic, scallion, and chiles in the classic salt and pepper style. Eaten bones and all, they make a quick appetizer or beer snack common in Chinese and Taiwanese cooking.

Ingredients

  • 1 pound whole smelt, cleaned
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups vegetable oil, for frying
  • 3 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 1 lime, cut into wedges

Method

  1. Rinse the smelt and pat them very dry with paper towels.

  2. In a shallow dish, combine the cornstarch, 1 teaspoon salt, and white pepper.

  3. Dredge each smelt in the cornstarch mixture, shaking off excess, and set on a tray in a single layer.

  4. Heat the vegetable oil in a 9-inch skillet or small pot over medium-high heat to 350°F.

  5. Fry the smelt in batches of 6 to 8, turning once, until golden and crisp, about 3 minutes per batch.

  6. Transfer fried smelt to a wire rack or paper towel-lined plate to drain while frying remaining batches.

  7. Pour off all but 1 tablespoon of oil from the skillet and return to medium heat. Add garlic, scallions, and jalapeño and stir-fry until fragrant, about 30 seconds.

  8. Add the fried smelt back to the skillet along with the ground Sichuan peppercorns, 1/2 teaspoon salt, and cracked black pepper. Toss quickly to coat evenly.

  9. Serve immediately with lime wedges on the side.

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★ 3.5 (1)

Salt and Pepper Fried Smelt

Small whole smelt are dredged in cornstarch and fried until the skin turns shatteringly crisp, then tossed with garlic, scallion, and chiles in the classic salt and pepper style. Eaten bones and all, they make a quick appetizer or beer snack common in Chinese and Taiwanese cooking.

30 min 4 servings 310 cal

Ingredients

  • 1 pound whole smelt, cleaned
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups vegetable oil, for frying
  • 3 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 1 lime, cut into wedges

Method

  1. 1

    Rinse the smelt and pat them very dry with paper towels.

  2. 2

    In a shallow dish, combine the cornstarch, 1 teaspoon salt, and white pepper.

  3. 3

    Dredge each smelt in the cornstarch mixture, shaking off excess, and set on a tray in a single layer.

  4. 4

    Heat the vegetable oil in a 9-inch skillet or small pot over medium-high heat to 350°F.

  5. 5

    Fry the smelt in batches of 6 to 8, turning once, until golden and crisp, about 3 minutes per batch.

  6. 6

    Transfer fried smelt to a wire rack or paper towel-lined plate to drain while frying remaining batches.

  7. 7

    Pour off all but 1 tablespoon of oil from the skillet and return to medium heat. Add garlic, scallions, and jalapeño and stir-fry until fragrant, about 30 seconds.

  8. 8

    Add the fried smelt back to the skillet along with the ground Sichuan peppercorns, 1/2 teaspoon salt, and cracked black pepper. Toss quickly to coat evenly.

  9. 9

    Serve immediately with lime wedges on the side.