Add-on Smelt Recipe

Prepare fish

Pat the 5 whole cleaned smelt dry with paper towels. Trim fins if desired and score a shallow cut along the belly if not already gutted. Season lightly with 0.5 tsp of the salt and 0.125 tsp of the black pepper, rubbing gently inside and out. Let rest while you prepare the batter.

Make the batter

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 0.5 tsp baking powder, the remaining 0.5 tsp salt, and 0.125 tsp black pepper. In a separate small bowl, lightly beat 1 large egg with 0.5 cup cold sparkling water and add 4 ice cubes to keep the batter cold. Pour the wet mixture into the dry ingredients and whisk briefly until just combined; a few small lumps are fine. Keep the batter chilled in the refrigerator until ready to fry.

Dust fish

Place 0.25 cup flour for dusting in a shallow plate. Lightly dredge each seasoned smelt in the flour, shaking off excess — this helps the batter adhere.

Heat 1 cup neutral oil in a heavy skillet or small pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float up immediately without browning too fast.

Working in a single layer (do not overcrowd), dip each floured smelt into the chilled batter, allowing excess to drip off, and carefully lower into the hot oil. Fry 2–3 fish at a time (depending on pan size) for 2.5–3.5 minutes, turning once, until the batter is crisp and golden and the fish is cooked through. Total cook time per batch should be about 3–4 minutes.

Using a slotted spoon or spider, transfer fried smelt to a wire rack set over a baking sheet or to paper towels to drain. While hot, season lightly with a pinch of salt if desired.

Arrange the 5 fried smelt on a serving plate. Squeeze fresh lemon wedges over the fish and sprinkle with 1 tbsp chopped parsley if using.

Whisk together 3 tbsp mayonnaise, 1 tsp sriracha, 0.5 tsp soy sauce, and 0.5 tsp lime juice in a small bowl. Taste and adjust heat or acidity to preference. Serve alongside the smelt.