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Add a photoServings: 12
Ingredients
- 2 lb Smelts, cleaned & liquid removed
- 1 x Lemon (juice only) Flour for dredging Oil for frying (pref. olive)
- 1/2 c. Dry white wine
- 1/4 c. Wine vinegar
- 2 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced fresh thyme, *Or possibly*
- 1 tsp -Dry oregano
- 1/2 tsp Dry mustard mixed with:
- 1 Tbsp. Cool water
- 2 Tbsp. Extra virgin olive oil Salt & freshly grnd pepper
Directions
- Sprinkle each smelt with lemon juice, roll in flour, and fry in warm oil about a half-inch deep. Drain on absorbent paper.
- Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme or possibly oregano, diluted mustard, oil, salt, and pepper. Simmer 8 min, then add in the smelts. Bring to a boil and remove from the heat. Cold, then refrigeratebefore serving. Serve cool.
- Note: The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or possibly onion may also be added to the marinade.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 84 | |
| Calories from Fat 17 | 20% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 49mg | 2% |
| Potassium 239mg | 7% |
| Total Carbs 0.6g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 13.4g | 21% |
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