To Fry Smelts

In season from beginning of November to May

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


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 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.