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Spring is here, the smelt are running, time for an outside fish fry on the barbecue, so you dont get a fish fry odor in your kitchen. Smelt is sweeter and milder than trout or catfish, and the hot smoked paprika spice gives it a wonderful bite.
View original recipe on cookpad.comHeat the charcoal in the chimney, make center fire in the grill, drain fresh or thawed smelts.
In small quart ziplock bag, put ingredients. Add drained smelts to bag. Shake. Empty in collander, shake off loose flour and meal. Rinse bag inside out for reuse.
Heat 4 Tbs vegetable oil in 12” cast iron skillet on barbecue fire. When smoking, add smelts, fry one side, about ten minutes. Shake to fry smelt on other side, fry till smelt bones are soft like canned sardines, about ten minutes. Snap one with fingers to see if back bones are brittle. Fry longer if not. Drain in collander. Serve, dip in buttermilk ranch dressing. Enjoy hot or cold.
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