Perch

Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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SMELT RECIPES:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  SEA BASS
  SHAD
  SMELT
  To Fry Smelts (1845)
  Baked Smelts (1845)
  Baked Stuffed Smelts (1896)
  SOLE
  STURGEON
  TROUT

TO FRY SMELTS
(Modern Cookery, 1845)


Smelts when quite fresh have a perfume resembling that of a cucumber, and a peculiarly delicate and agreeable flavour when dressed.

Draw them at the gills, as they must not be opened; wash and dry them thoroughly in a cloth; dip them into beaten egg-yolk, and then into the finest bread-crumbs, mixed with a very small quantity of flour; fry them of a clear golden brown, and serve them crisp and dry, with good melted butter in a tureen.
3 to 4 minutes.
 

 

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3 Young Chefs