Crispy Fried Smelts with Dill Aioli
Crispy Fried Smelts with Dill Aioli
Ingredients
For the Crispy Smelts
- 1 1/2 pounds smelts, cleaned and gutted, fresh or thawed
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 cayenne pepper
- 3 cups vegetable oil, for frying
- 1 lemon, cut into wedges, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dill Aioli
- 1/2 cup mayonnaise, full-fat
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Dill Aioli: In a small bowl, combine the mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Whisk until well combined and smooth. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Prepare the Smelts: If your smelts are not already cleaned, rinse them under cold water and remove the guts. Pat the smelts thoroughly dry with paper towels. This is crucial for achieving a crispy crust.
⏱️ 5 min
- 3
Set up Breading Station: In a shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and cayenne pepper until well combined.
⏱️ 3 min
- 4
Heat Oil: Pour the vegetable oil into a large heavy-bottomed skillet or Dutch oven, ensuring it reaches a depth of about 1 1/2 to 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°F). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Bread and Fry Smelts: Working in batches to avoid overcrowding the pan, dredge each smelt in the flour mixture, shaking off any excess. Carefully place the breaded smelts into the hot oil. Fry for 2 to 3 minutes per side, or until golden brown and crispy. The smelts should float to the surface when done.
⏱️ 10 min•🌡️ 350
- 6
Drain and Season: Using tongs or a slotted spoon, transfer the fried smelts to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of extra salt, if desired.
⏱️ 2 min
- 7
Serve: Arrange the crispy fried smelts on a serving platter. Garnish with chopped fresh parsley and serve immediately with lemon wedges and the chilled dill aioli.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Smelts with Dill Aioli
Ingredients
For the Crispy Smelts
- 1 1/2 pounds smelts, cleaned and gutted, fresh or thawed
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 cayenne pepper
- 3 cups vegetable oil, for frying
- 1 lemon, cut into wedges, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
For the Dill Aioli
- 1/2 cup mayonnaise, full-fat
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Dill Aioli: In a small bowl, combine the mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Whisk until well combined and smooth. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Prepare the Smelts: If your smelts are not already cleaned, rinse them under cold water and remove the guts. Pat the smelts thoroughly dry with paper towels. This is crucial for achieving a crispy crust.
⏱️ 5 min - 3
Set up Breading Station: In a shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and cayenne pepper until well combined.
⏱️ 3 min - 4
Heat Oil: Pour the vegetable oil into a large heavy-bottomed skillet or Dutch oven, ensuring it reaches a depth of about 1 1/2 to 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°F). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Bread and Fry Smelts: Working in batches to avoid overcrowding the pan, dredge each smelt in the flour mixture, shaking off any excess. Carefully place the breaded smelts into the hot oil. Fry for 2 to 3 minutes per side, or until golden brown and crispy. The smelts should float to the surface when done.
⏱️ 10 min•🌡️ 350 - 6
Drain and Season: Using tongs or a slotted spoon, transfer the fried smelts to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of extra salt, if desired.
⏱️ 2 min - 7
Serve: Arrange the crispy fried smelts on a serving platter. Garnish with chopped fresh parsley and serve immediately with lemon wedges and the chilled dill aioli.
⏱️ 1 min