Crispy Smelts With Yuzu Kosho Recipe
Make Crispy Smelts With Yuzu Kosho Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BITES
Method
BITES
- 1
Prep
Rinse the smelt and pat dry with paper towels. Ensure they are thoroughly dry for maximum crispness.
- 2
Make dredge
In a large bowl, whisk together rice flour, cornstarch, baking powder, kosher salt, and white pepper.
- 3
Dredge fish
Gently shake each smelt in the dredge mixture, coating completely. Shake off excess.
- 4
Make yuzu mayo
In a small bowl, whisk together Japanese mayonnaise, yuzu kosho, and lemon juice until smooth. Taste and adjust salt if needed.
- 5
Heat oil
In a heavy-bottomed pot or deep fryer, pour oil and heat to 350-360°F (175-180°C). Monitor with a thermometer.
- 6
Fry
Working in batches, fry the coated smelts 2-3 minutes per batch until crisp and golden. Transfer to a rack or paper towels and season lightly with salt.
- 7
Serve
Serve hot with yuzu mayo on the side. Garnish with lemon wedges or sliced scallions if desired.
