We live close to the water, so every year around this time fisherman park and take a walk down to the water to do some ice fishing. Our friend took a walk down to see how it was going and received a nice greeting in the form of some amazingly fresh smelts. Which we were lucky to have inherited. Having never cooked smelts, he told us that a guy he knows likes to deep fry them coated in dill pickle chips! Why yes, that sounds like the perfect coating. So we tried just that, adding our own little spin on them.
Introducing our first time ever cooking smelts. Beginners luck because damn they are good. Here’s what we did, of course incorporating one of our custom spices, Maple Mustard Hamonizer, adds the perfect seasoning. Fresh smelts, cleaned and pat dry (this batch made 10, yes we ate all 10)
- 2 cups dill pickle chips, crushed
- 1/2 cup panko bread crumb
- 2 tbsp Big Cove Foods Maple Mustard Hamonizer
- 2 eggs
- 1/4 cup milk
- 1/2 cup flour
- salt and pepper
- 1/4 Mayo
- 1/4 Sour cream
- 1-2 tbsp Big Cove Foods Egyptian Summer
- Using either a deep fryer, or cast iron pan with 1-2 inch of oil, heat to 350.
- Combine the dill pickle chips, panko bread crumbs and Maple Mustard Hamonizer in a shallow bowl. Pie plates work great!
- Combine eggs and milk in a shallow bowl and beat. Set aside.
- Place flour on a plate and sprinkle salt and pepper. Have a plate or large bowl lined with paper towel ready.
- Working in batched of 3 or 4, coat smelts in flour, then dip in egg mixture allowing access to drip off and roll in chip and panko dish. Do this to 3 or 4 at a time and carefully add to your preheat oil. Fry for 5 minutes, if using a cast iron, carefully flip them over half way through. After 5 minutes, transfer to the paper towel lines dish and sprinkle with salt and toss.
- Serve with recommended sauce.