Rhode Island Fried Smelts
Whole tiny smelts dredged in seasoned cornmeal and fried until crackling crisp, bones and all, a favorite bar snack and shore dinner side.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 18
- protein
- 20
- calories
- 260
Instructions
- 1
Rinse the smelts. Pat them completely dry.
- 2
Mix the cornmeal, flour, salt, and pepper together in a shallow dish.
- 3
Coat each smelt evenly in the cornmeal mixture.
- 4
Heat the oil in a heavy pot to 375°F.
- 5
Fry the smelts in small batches until golden and crisp, about 2-3 minutes.
- 6
Take them out with a slotted spoon and drain on paper towels.
- 7
Serve immediately with fresh lemon wedges.
Chef's tips
Fry only a few fish at a time so the oil stays hot and they crisp up fast.
Storage
Best eaten fresh; not recommended for storing leftovers.
Reheating
Reheat in a hot oven briefly to re-crisp, though best fresh.
Common mistakes to avoid
- •Adding too many fish at once, which makes them soggy.
- •Leaving the fish wet, which causes the hot oil to splatter.
Serving suggestions
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