Smelts With Deep-Fried Parsley
- Total Time
- 15 minutes, plus several hours' marination
- Rating
- Comments
- Read comments
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Ingredients
- 10smelts, whole, butterflied with center bone removed
- 1 to 1½cups light cream
- 3tablespoons Worcestershire sauce
- 10teaspoons chopped dill
- Rye flour
- 5tablespoons salted butter, approximately
- 10large sprigs parsley
- Vegetable oil for deep frying
- 10lemon wedges
Nutritional analysis per serving (10 servings)
538 calories; 47 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 26 grams protein; 192 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate smelts for several hours in refrigerator in mixture of cream and Worcestershire sauce. When ready to cook, place one teaspoon chopped dill in center of each fillet; close up and dip in flour. Saute in butter until brown.
- Step 2
Remove stems from parsley. Deep fry in hot oil for five seconds. Drain.
- Step 3
Serve each smelt with deep-fried parsley and lemon wedge.
- Smelts may be cooked ahead and reheated for five minutes at 450 degrees or served cold with oil and vinegar dressing.
Private Notes
Comments
Smelts! Yummy fishes, but does not need all these flavors. Followed recipe exactly, and wished I had just dredged in flour and squeeze of lemon to finish. Fish cook up quick. Maybe 2 min per side. Fried parsley was delicious!
Smelts! Yummy fishes, but does not need all these flavors. Followed recipe exactly, and wished I had just dredged in flour and squeeze of lemon to finish. Fish cook up quick. Maybe 2 min per side. Fried parsley was delicious!