Not too long ago, I tried crispy fried smelts for the first time.
Oh, man, they were so good!
I’ll admit, I was a little freaked out by them before I dug in. Who wouldn’t be?
But it was love at first bite, and I’ve had them many times since.
Smelts are delicious, especially when they’re done Italian-style.
They’re perfect for so many occasions, whether it’s a casual dinner or part of a holiday like Christmas Eve during the Feast of the Seven Fishes.
If you’ve never made them before, don’t worry—I’m here to walk you through this easy recipe.
What are Smelts?
Smelts are small fish typically found in the Pacific Ocean and fresh water lakes. They have a mild, slightly sweet flavor and a tender texture, making them a great option for frying.
What You Need for Italian Smelts
Here’s everything you’ll need to make crispy Italian-style smelts:
- Smelt fish: These little fish offer a mild, slightly sweet flavor that crisps up beautifully when fried. Make sure they’re cleaned and rinsed with cool water.
- All-purpose flour: This is the base for the crispy coating, giving the smelts that golden, crunchy exterior.
- Bread crumbs: Adding bread crumbs gives an extra layer of crunch. I often mix in a little Parmesan cheese for added flavor.
- Garlic powder: A little garlic powder adds a savory note to the breading, enhancing the flavor of the smelts without overpowering them.
- Cayenne pepper: If you like a little heat, cayenne pepper is the way to go. It adds a subtle kick to the dish, which contrasts nicely with the sweetness of the fish.
- Salt and pepper (to taste): Essential seasonings to balance out the flavors in the breading.
- Olive oil or vegetable oil: This is for frying. Olive oil adds a nice flavor and has a higher retention value for nutrients, while vegetable oil is a more neutral option that works well for frying at higher temperatures.
- Lemon wedges or lemon slices: Serve these alongside the fried smelts for a fresh, zesty contrast that brightens up the dish.
- Optional: Tartar sauce or tomato paste: These dipping sauces add a creamy or tangy complement to the crispy fish. I often use tartar sauce for a classic pairing or tomato paste for an Italian twist.
How to Make Italian Smelts
Prep the Fish
- If your smelts aren’t already cleaned, use a pair of kitchen shears to remove the heads and guts, keeping the whole fish intact. You can ask your local fish market to do this for you.
- After cleaning, rinse them under cool water and pat them dry with paper towels.
Prepare the Breading
- In a large bowl, combine the flour, bread crumbs, garlic powder, cayenne pepper, and some salt and pepper. Make sure you use the full amount of the breading ingredients for a perfectly crisp finish.
- You can adjust the exact amount of spices, especially if you want more heat from the cayenne pepper.
Coat the Fish
- Working in batches, dredge the smelts in the flour mixture, shaking off any excess. This ensures an even coating and helps you achieve that crispy texture.
Fry the Smelts
- Heat olive oil or vegetable oil in a deep skillet over medium heat until it’s hot but not smoking.
- Carefully add the smelts to the hot oil in a single layer, frying them for 2-3 minutes per side until golden and crispy.
- Be sure to let them fry without crowding the pan. You can use cooking spray for a lighter fry, but the oil is key to getting that perfect crisp.
- Once done, transfer the smelts to a plate lined with paper towels to absorb any excess oil.
Serve!
- Squeeze some fresh lemon wedges over the top and serve with a side of tartar sauce or tomato paste. These smelts are delicious on their own but are also great as part of a main course.
Tips & Tricks
- Specific Type of Oil: I prefer olive oil for frying because it adds an extra layer of flavor, but vegetable oil works, too and is a bit more neutral.
- Cooking Time: Keep an eye on the smelts while frying. Overcooking them can cause the fish to dry out, while undercooking will leave them less crispy.
- Air Fryer Option: If you want a healthier option, try using an air fryer. Lightly coat the smelts with cooking spray and cook at 375°F for 10-12 minutes, flipping halfway through.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes! You can fry the smelts and reheat them in the oven at 350°F for about 10 minutes the next day.
Q: What type of fish can I use as a substitute?
A: If you can’t find smelts, any little fish like sardines or anchovies will work.
Q: Is this dish typically served on Christmas Eve?
A: Yes! Fried smelts are often part of Il Cenone della Vigilia, or the Feast of the Seven Fishes, traditionally enjoyed on Christmas Eve.
The last time I made these crispy fried smelts, they were such a hit that I had to make more the very next day.
Whether you’re making them for Christmas Day, as part of the Feast of the Seven Fishes, or just because you love a good crispy texture, this recipe is perfect for any occasion.
Try it out, and let me know how it turns out!
Crispy Italian-Style Smelts (Fritti Recipe)
Ingredients
- 1 lb small smelts, cleaned and rinsed
- 1 cup all-purpose flour
- ½ cup bread crumbs (optional: add Parmesan cheese)
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
- Olive oil or vegetable oil for frying
- Lemon wedges for serving
- Optional: Tartar sauce or tomato paste for dipping
Instructions
- Clean and rinse the smelts. Pat dry with paper towels.
- In a large bowl, combine flour, bread crumbs, garlic powder, cayenne pepper, salt, and pepper.
- Dredge smelts in the flour mixture, coating them evenly.
- Heat oil over medium heat. Fry the smelts in a single layer for 3-4 minutes per side until golden and crispy.
- Drain on paper towels and serve with lemon wedges and your favorite dipping sauce.
