Smelts Meunière

Preparation info

  • Difficulty

    Easy

  • Yield:

    4 to 6

    Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 8 smelts
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼ cup lemon juice
  • Flour
  • 4 tablespoons butter
  • Chopped parsley

Method

  1. Split and clean the smelts or have the fish dealer do this for you. Cut 5 diagonal gashes on each side of the fish. Sprinkle with salt, pepper, and lemon juice. Cover and let stand 5 minutes.
  2. Roll the fish in flour. Melt the butter in a skillet and sauté the fish until golden brown, about 4 minutes.
  3. Arrange the fish on serving dishes, pour the juice from the skillet over them, and sprinkle with chopped parsley.