How to cook Easy Japanese Pan Fried Smelt
- 1/2 pound finger sized fresh sea smelt, cleaned and patted dry
- 1/2 onion, sliced in rings
- 1 red pepper, cut into long thin strips
- 1 lime
- 1/4 cup white vinegar
- 1 teaspoon sugar (optional)
- 1/2 cup corn starch
- Saute the onions and peppers in a tablespoon of oil for a few minutes, till just slightly softened.
- Remove from heat, add lime, sugar and vinegar, and set aside in a covered casserole dish.
- Dry the inside smelt cavity to prevent splatter. Season with salt and fresh pepper, then coat lightly with corn starch.
- Fill a frying pan 2/3 inch with oil, and heat. Slip in smelt and fry until golden on the edges. When done transfer on paper towels.
- When slightly cooled, put smelt in a deep dish and cover with onion pepper vinegar.
- Let marinate for a bit before serving. The longer it sits in the vinegar, the better.
The Easy Japanese Pan Fried Smelt is a very affordable dish. Delicious, simple, and easy recipe.
Fresh smelts should be stored refrigerated at 32°F to 40°F (0°C to 4°C), excess liquid drained, packed into airtight containers and eaten within 3 to 4 days, or 1 to 2 days when fried.
Smelts should be frozen at 0°F (-18°C), into airtight food containers, immediately after buying bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness.
This recipe for Easy Japanese Pan Fried Smelt serves/makes: 2
The Easy Japanese Pan Fried Smelt recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Smelt
Preparation Method: Pan Fried/Sauteed
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