Gebakken Spiering met Selderij

Fried smelt with celery

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is the favourite dish of Dr Doif Boddeke, a Dutch marine biologist who takes a passionate interest in fish cookery.


  • smelt, 800 g ( lb)
  • celery, ½ kg (


Cut the celery stalks into short sections and simmer them slowly in lightly salted water until they are tender (about 40 minutes). The potatoes are to be done in Dutch fashion. Boil them until they are just cooked but still firm. Then cut them into slices and pan-fry these.

The smelt are small fish, often only 10 or 1