Deep-Fried Smelts

Ganzha Xiaoyu

Appears in

By Ellen Schrecker

Published 1976

  • About

Flavor: Unique — Meal: Easy, Made in Advance

One of the more memorable seasonal treats of my own childhood was the large platters of fried smelts my family used to devour when those succulent little fish were in season. Modern freezing techniques have stretched the smelt season considerably. They are now available for much of the year and are refreshingly inexpensive.

As prepared by Mrs. Chiang, these tiny fish surpass my fondest memories. She marinates them