13 fried smelt smelts Recipes

  • Fried Fresh Smelts
    smelt (fresh ), salt, breadcrumbs, butter
    20 min, 4 ingredients
  • Crisp Fried Smelt - Smelts
    fish fillet, of smelts which is the name of a family of s... and
    4 More
    fish fillet, of smelts which is the name of a family of silvery es found in cool waters of the northern hemis, flour, egg, milk, oil or crisco (for frying )
    12 min, 5 ingredients
  • Marinated Hooligan Fry (Aka Smelt or Eulachon) Marinated Hooligan Fry (Aka Smelt or Eulachon)
    hooligan fish (smelt), white vinegar, granulated sugar and
    6 More
    hooligan fish (smelt), white vinegar, granulated sugar, soy sauce, cornstarch (about 1/4 cup), oil (for frying ), sliced onion, salt (approximate), whole red bell pepper, thinly sliced in rounds and seeds removed
    25 min, 9 ingredients
  • Pan Fried Smelt Pan Fried Smelt
    smelt, cornmeal, flour, salt, pepper, oil (for frying ) and
    1 More
    smelt, cornmeal, flour, salt, pepper, oil (for frying ), whole lemon
    38 min, 7 ingredients
  • French Fried Smelt French Fried Smelt
    smelt, egg, cream, cracker, finely crushed and
    1 More
    smelt, egg, cream, cracker, finely crushed, salt and pepper
    25 min, 5 ingredients
  • Marithes Tiganites (Fried Smelts) Marithes Tiganites (Fried Smelts)
    smelt (about 3 dozen), salt, flour, for coating, olive oil and
    1 More
    smelt (about 3 dozen), salt, flour, for coating, olive oil, fresh lemon juice
    1 hour 5 min, 5 ingredients
  • Fried Smelts with Tartar Sauce (Emeril Lagasse) Fried Smelts with Tartar Sauce (Emeril Lagasse)
    egg, dijon mustard, juice of 1 lemon, chopped onions and
    16 More
    egg, dijon mustard, juice of 1 lemon, chopped onions, chopped garlic, dill pickles, vegetable oil, dozen fresh smelts, flour, essence , recipe follows, oil for frying, fresh parsley sprigs, fried, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme
    2 hour 5 min, 20 ingredients
  • Grammie Bea's Fried Smelts Grammie Bea's Fried Smelts
    fresh water smelt, small, heads removed and bellys slit a... and
    4 More
    fresh water smelt, small, heads removed and bellys slit and cleaned, eggs, jiffy corn muffin mix, oil, enough to fill frying pan up about 2-inch, salt
    50 min, 5 ingredients
  • Port Washington Fried Smelt Port Washington Fried Smelt
    flour, water , plus more as needed, beer and
    4 More
    flour, water , plus more as needed, beer, unsalted saltine crackers, crushed fine, yellow cornmeal, peanut oil or 1 (48 oz) bottle vegetable oil, cleaned fresh smelt
    50 min, 7 ingredients
  • Pan-Fried Smelt With Lemon Butter Pan-Fried Smelt With Lemon Butter
    flour, cornmeal, salt, pepper, smelt, canola oil and
    2 More
    flour, cornmeal, salt, pepper, smelt, canola oil, lemon, cut into 8 wedges, butter
    35 min, 8 ingredients
  • Tempura 101 Tempura 101
    seasonal fish and vegetables are used in tempura. the ing... and
    35 More
    seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.
    5 min, 36 ingredients




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