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    Home » Recipes » Main Dish Recipes

    Pan Fried Smelt Recipe

    Published: April 22, 2020 Updated: April 22, 2020 / By: Dawn | Girl Heart Food 29 Comments

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    Crispy smelt fish and a lemon wedge on a blue plate.

    Lightly coated in a seasoned flour mixture and gently cooked, this pan-fried smelt recipe comes together quickly and is so delicious as an appetizer or main with your favourite side. Don’t forget a squeeze of lemon when enjoying!

    Crispy smelt fish and a lemon wedge on a blue plate.

    Hi friends!

    Sharing a special recipe with you all today. It’s pan-fried smelt and it’s delicious!

    I just love the vast variety of seafood we have here in Newfoundland (and this smelt recipe is no exception. Some of my favourite recipes using Newfoundland and Labrador seafood are salt cod fish cakes, baked arctic char and cod au gratin.

    My parents love being outside during the winter months and spend a lot of time snowmobiling and ice fishing. These smelts were fished from the cold waters of Labrador and were given to me. How cool is that?

    Smelt freeze really well. Pretty much as soon as they were caught, they were cleaned and frozen. I just thawed in my refrigerator and used in this recipe. Talk about fresh!

    So, suffice to say, this recipe (and main ingredient) is extra special to me!

    A picture my parents snapped of the smelts:

    Whole smelt fish on ice.

    What Are Smelt?

    Smelt is a small fish (approximately 6 inches or so in length) with a silvery or slightly green-ish exterior and white flesh inside. Here in Canada, they are quite common in the North Atlantic ocean, where they are a popular food source for other fish species, like salmon.

    Aside from being easy to prepare and tasty, smelt are low in mercury and have lots of other benefits.

    Here in the waters of the island portion of the province (Newfoundland), we have fish that are quite similar to smelt called “capelin.”

    Capelin, actually, is part of the smelt family. In the middle of summer, if you go on the shores, you can actually see the capelin rolling in on the beach rocks. They’re trying to get away from whales (who enjoy them as a food source). It’s quite the sight to see, I tell ya!

    This is a picture shot by my parents of the capelin washing ashore at Bellevue Beach, Newfoundland one summer:

    Capelin washing ashore.

    I grew up eating smoked capelin. Quite tasty as well! I remember my grandfather would dry them outside in the sun where they were in season. Such lovely memories.

    So, when I was given these smelts, I was quite the happy lady!!

    Smelt fish on a blue plate before being cooked.

    How To Cook Smelt

    Full details on how to cook smelt are in the recipe card below, but here are the basics:

    1. Clean your smelts (if not already done so by removing their heads and entrails. Then rinse well with fresh water and pat dry.
    2. In a dish, whisk together the flour, cornmeal, salt, black pepper, onion powder, paprika and cayenne pepper. Transfer the flour mixture to a food-safe plastic bag.
    3. Add a few smelt to the flour mixture, close the bag and shake to coat. Once coated, remove and shake off excess flour. Continue until all smelts are well coated.
    4. Place the flour dredged smelts onto a plate as you are dredging them.
    5. Heat some vegetable oil or avocado oil in a cast-iron skillet and cook smelts on both sides (cook in batches).
    6. Drain smelts of excess grease on a paper towel-lined plate. Serve the fried smelts with a sprinkle of fresh parsley, grated lemon and serve with plenty of lemon wedges.
    Collage of steps to cook smelt.

    Can I Eat the Whole Fish?

    Because smelt are small, some people eat the whole cleaned fish, including head, skin, fins and bones.

    I prefer to remove the head and entrails (of course).

    To remove entrails, make a slice down the bottom portion (belly) of the smelt from the head area to just before the tail and remove and discard. Clean, rinse well and pat dry before using.

    After the smelts are cooked, I also like to remove the centre bone when eating. It’s a matter of personal preference, really.

    Spatula picking up pan-fried smelt up from a blue plate.

    What Do Smelt Taste Like?

    A tiny bit oily, with a delicate flesh, smelt are kinda trout-like in flavour and are pretty darn delicious!

    Close-up of fried smelt garnished with chopped parsley.

    Will There Be a Fishy Smell When Cooked?

    Taste-wise, not so much. I mean, of course, they are fish, but I would say that they make more of a fishy smell in your home than anything.

    If you have the opportunity to do so, I would recommend cooking the smelts outside, like on your barbecue’s side burner.

    If you don’t have a BBQ, though, you can definitely cook inside. I would recommend having your overhead fan going.

    Fried smelt and two lemon wedges on a blue plate.

    What To Enjoy With Smelt

    • Lemon wedges
    • Grated lemon zest over top is delicious (grate your lemon before cutting)
    • Chili flakes, fresh chili, or fresh herbs (like chopped parsley, dill, minced chives or green onion)
    • Cocktail sauce
    • Tartar sauce
    • Hot sauce
    • Green beans
    • Green salad
    • Crispy potato wedges

    If you try this fried smelt recipe, be sure to leave a comment below!

    Fried smelt and two lemon wedges on a blue plate.

    Pan Fried Smelt Recipe

    Dawn | Girl Heart Food
    Lightly coated in a seasoned flour mixture and gently cooked, this pan-fried smelt recipe comes together quickly and is so delicious as an appetizer or main with your favourite side. Don't forget a squeeze of lemon when enjoying!
    5 from 10 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Appetizer, Main Course
    Cuisine Newfoundland
    Servings 4 as an appetizer or 2 as a main
    Prevent your screen from going dark

    Ingredients
     

    • ¾ pound smelt, cleaned (about 16 smelt)
    • ½ cup all-purpose flour, approximately
    • 3 tablespoons cornmeal
    • 1 teaspoon salt, plus more for sprinkling over cooked smelts if desired
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
    • ¼ teaspoon ground cayenne pepper
    • 4 to 5 tablespoons vegetable oil or avocado oil, for frying

    Servings Suggestions (optional)

    • Lemon wedges
    • Chopped fresh parsley

    Instructions

    • Remove entrails and heads from smelts (if not already done so). Rinse well under cold water and pat dry of excess moisture with paper towels.
    • In a food-safe plastic bag, combine flour with cornmeal, salt, black pepper, onion powder, paprika, and cayenne pepper.
    • Taking a few smelts at a time, place in flour mixture. Close bag and shake to coat smelt. Remove, smelts and gently shake off excess flour. Continue until all smelts are coated in the flour mixture.
    • To cook smelts, in a 12-inch cast-iron skillet over medium heat, add enough vegetable oil or avocado oil to coat the bottom of the pan (about 2 tablespoons per batch is usually good).
    • Once the oil is hot, add ½ of the smelts (cook in batches). Cook smelts for 3 minutes on one side.
    • Flip smelts to the other side and continue to cook for another 3 minutes or until smelts are until golden brown and crispy on the outside and cooked through. Drain on a paper towel-lined plate or on a cooling rack set over a baking sheet. Sprinkle over a little more salt, if desired.
    • Repeat process to cook remaining smelts.
    • Once all smelts are cooked, transfer to a serving platter. Sprinkle over some fresh parsley to taste and serve with lemon wedges (if desired). Enjoy! Serves 4 as an appetizer or 2 as a main with a side.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword fried fish, smelt fish, smelt recipe

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    Reader Interactions

    Comments

    1. Jim Denton

      May 02, 2022 at 1:25 pm

      Tried this last night and turned out really good. Loved it! I’ve printed the recipe for future fish frying. Thank you!

      Reply
      • Dawn | Girl Heart Food

        May 02, 2022 at 7:08 pm

        So glad you enjoyed the recipe, Jim!! Thank you very much!!

        Reply
        • Steve T

          November 13, 2022 at 5:27 pm

          5 stars
          Do you eat the entire fish, heads removed or do you pick the meat off?

          Reply
          • Dawn | Girl Heart Food

            November 14, 2022 at 9:31 am

            Hi Steve! The fish heads are removed prior to cooking. I don’t eat them. Hope you enjoy the recipe!!

            Reply
    2. JoeB

      March 19, 2022 at 10:58 pm

      Smelts, pan fried lightly floured and with salt and pepper, are my absolute favorite. Unfortunately, here in Alberta Canada they are a rare commodity and I can only get them (fresh Atlantic smelts) from a specialty shop the few times (maybe once a year) that they can source them! As a result, very expensive – but as a once a year treat I splurge when the shop calls to tell me they have a shipment (I’m on their list!). 🙂

      I would add one thing. To me, they go best served with fresh white bread (like French bread) slathered with butter (real butter, not margarine). I debone (like you) and lay an open, crispy smelt on a slice of bread and munch away!

      Coincidentally, just got my order yesterday after a year and picked up a fresh baked loaf of French bread today. Going to be a great feed while watching a video! 🙂

      Reply
      • Dawn | Girl Heart Food

        March 20, 2022 at 11:28 am

        A delicious treat for sure!! I do enjoy crispy smelt with buttery bread on the side (especially with a drizzle of molasses on the bread). Next time, I’ll have to try with the smelt on the bread itself. Yum!

        Reply
    3. Bob

      January 22, 2022 at 8:04 pm

      5 stars
      I’m dying right now (of pleasure!) I saw fresh smelts at the market today and couldn’t resist. I used your recipe and they are perfect, crispy and delicious. I had your crispy potato wedges to go with them and they were soooo good, Full of flavor, crisp on the outside and soft inside. Thank you so much for these simple but perfect recipes.

      Reply
      • Dawn | Girl Heart Food

        January 23, 2022 at 3:41 pm

        So happy that you enjoyed the recipes, Bob! What a delicious meal!! Thank you very much!!

        Reply
    4. Suzanne Bernier

      December 29, 2021 at 9:00 pm

      5 stars
      This was an amazing recipe! Thank you!

      Reply
      • Dawn | Girl Heart Food

        December 30, 2021 at 2:37 pm

        Thank you, Suzanne!! So happy you enjoyed it!!

        Reply
    5. Tony Denslow

      October 04, 2021 at 8:40 pm

      When I was little our family would drive to Huron, OH in April for the annual Lake Erie smelt run. we would use a long seine net and catch a bucket full of the silvery smelt. Us kids would return the smaller fish to the lake so we only kept the 5-6 inchers. My mother prepared the smelt just as you do. Delicious!

      Reply
      • Dawn | Girl Heart Food

        October 04, 2021 at 8:52 pm

        That’s such a lovely memory!! So happy you enjoy the recipe! 🙂

        Reply
    6. [email protected]

      April 27, 2020 at 4:47 pm

      5 stars
      I can’t tell you how happy this post makes me! Smelts were part of the traditional meal we had on Christmas Eve when I was young. This and frog legs…and other atypical bites. I love how crispy these look! Hope you are well, my friend! XO

      Reply
      • charlene

        August 06, 2021 at 2:14 pm

        that is how my mother made smelt. but definitely take the head off. i’m not eating anything with the head on . but ty anyway for your recipe. ty from some one who loves smelt

        Reply
        • Dawn - Girl Heart Food

          August 06, 2021 at 3:45 pm

          Thanks Charlene! Yes, this recipe does just that. Pan-fried smelts are delicious, aren’t they?

          Reply
          • WilliamF. Koenig III

            August 30, 2021 at 7:54 am

            My Father fried Smelts, when I was young, and though I haven’t fried so me In awhile, your recipe reminded me of how delicious they are. My Father basically cooked them like your recipe(We used to leave the heads on. We also would have whooe tomatoes cooked, and they would compliment the dryness of the smelts. Anyway, thx for reminding me of an old memory, I will have some soon…BK

            Reply
            • Dawn | Girl Heart Food

              September 07, 2021 at 12:28 pm

              Food memories are the best, aren’t they? Haven’t tried smelts with tomatoes, but bet it’s delicious! Hope you enjoy the recipe!

    7. Katherine | Love In My Oven

      April 23, 2020 at 11:03 pm

      5 stars
      All cooked fish is all good in my opinion! Crispy fish is never a bad idea. These little guys look delicious, Dawn! I always love reading your blog posts when it’s a recipe that’s close to home XO Hope you have a terrific weekend!

      Reply
      • Dawn - Girl Heart Food

        April 27, 2020 at 1:02 pm

        Thanks Katherine! Appreciate that very much! XO

        Reply
    8. Kathy @ Beyond the Chicken Coop

      April 23, 2020 at 10:17 am

      5 stars
      There’s nothing better than catching your own fish (or having your parents catch them!) I’ve never eaten smelt before. We often do use them for bait when fishing though. I think it’s time for me to see if they are available in our area for consumption and not just as bait. I love the look of the crispy skin.

      Reply
      • Dawn - Girl Heart Food

        April 27, 2020 at 1:02 pm

        I think so too! Thank you, Kathy.

        Reply
    9. David @ Spiced

      April 23, 2020 at 8:00 am

      5 stars
      What great memories here, Dawn! I have similar memories of fishing with my grandfather, although we didn’t have smelt down in South Carolina. Either way, this recipe sounds delicious! I do enjoy a good white fish (with plenty of lemon, of course). You’ve been all over the seafood recipes lately…I love it! I hope you guys have a great (and tasty) weekend ahead!

      Reply
      • Dawn - Girl Heart Food

        April 27, 2020 at 1:02 pm

        Right?? Thanks David! Happy you’ve been enjoying the seafood recipes…we love ’em too. 🙂

        Reply
    10. Valentina

      April 23, 2020 at 2:31 am

      5 stars
      These remind me of one of my favorite tapas I had in Spain this past summer. Love the recipe. 🙂 ~Valentina

      Reply
      • Dawn - Girl Heart Food

        April 27, 2020 at 1:01 pm

        Thank you so much!

        Reply
    11. Kelsie | the itsy-bitsy kitchen

      April 22, 2020 at 10:57 pm

      5 stars
      You can’t beat fish you caught yourself–or fish your parents caught! My dad goes fishing alllll the time and always has a freezer full of salmon. It’s so much better than anything you find at the store! I love how simple this recipe is and if I can ever get my hands on smelt I have to try it!

      Reply
      • Dawn - Girl Heart Food

        April 27, 2020 at 1:00 pm

        Agreed! It’s the best! Hope you get a chance to try soon. 🙂

        Reply
    12. Marissa

      April 22, 2020 at 4:25 pm

      5 stars
      I’ve never had smelt, but I know I would love them. Particularly the way you’ve pan fried them with that crispy crust. I need to keep an eye out for smelt from our fishmonger.

      Reply
      • Dawn - Girl Heart Food

        April 27, 2020 at 1:00 pm

        I bet you would! Thank you, Marissa. 🙂

        Reply

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