Tempura-Battered Smelt

Tempura-Battered Smelt

by Amandine Mathieu 6 months ago
4.7 (3)
15 minutes
758.6 kcal
31.9 g carbs
Description

The classic Acadian way to cook smelt is to fry them. I put a twist on that tradition by frying them in this light tempura batter my husband and I use for shrimp. I serve this with heads on because, like anchovies, these fish are so small everything is edible. But you can remove heads and internal organs if desired.

Ingredients
  • 1 cup rice wine
  • ½ teaspoon salt
  • 1 pound smelt
  • 1 tablespoon all-purpose flour, or as needed
  • 2 quarts oil for deep frying
  • ¾ cup ice water
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 egg yolks
  • 2 teaspoons sesame seeds
  • 2 teaspoons sesame oil
  • 1 teaspoon baking powder
  • ½ teaspoon white sugar
  • ½ teaspoon salt
Directions
  1. 1. Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes.
  2. 2. Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
  3. 3. Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.
  4. 4. Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.
  5. 5. Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.
Nutrition Facts
serving: 4 servings
calories: 758.6 kcal
carbohydrates: 31.9 g
protein: 23.6 g
saturated fat: 7.4 g
cholesterol: 181.4 mg
sodium: 779.3 mg
fiber: 0.8 g
sugar: 0.1 g