To Fry Smelts

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 4 min Total: 4 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

Smelts ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]
beaten egg-yolk ↝ Egg, yolk only, raw [Eggs and omelets]
the finest bread-crumbs, mixed with a very small quantity of flour ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Draw the smelts at the gills, as they must not be opened.
Wash and dry them thoroughly in a cloth.
Dip them into beaten egg-yolk.
Then dip them into the finest bread-crumbs, mixed with a very small quantity of flour.
Fry them of a clear golden brown.
Serve them crisp and dry, with good melted butter in a tureen.
They are sometimes dipped into batter and then fried; when this is done, we would recommend for them the French batter of Chapter V.

Original Text

TO FRY SMELTS.

[In season from beginning of November to May.]

Smelts when quite fresh have a perfume resembling that of a cucumber, and a peculiarly delicate and agreeable flavour when dressed. Draw them at the gills, as they must not be opened; wash and dry them thoroughly in a cloth; dip them into beaten egg-yolk, and then into the finest bread-crumbs, mixed with a very small quantity of flour; fry them of a clear golden brown, and serve them 78crisp and dry, with good melted butter in a tureen. They are sometimes dipped into batter and then fried; when this is done, we would recommend for them the French batter of Chapter V.

3 to 4 minutes.

Notes

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