“Smelts” Fritti alla Moda delle Sarde

Fried Butterflied Smelts

Preparation info

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    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

One of the fish varieties I find it hard to do without when I am in America is fresh sardines. (The ones sold as such are actually a variety of small, strong-tasting herring.) Often, in Italy, I fry sardines, and they are so irresistible that I rarely manage to get them out of the kitchen. When I prepare them, family and friends crowd around me in the kitchen; by the time they have finished “tasting,” there is nothing left to bring to the table.

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