Savor the irresistible crunch of crispy smelt, a versatile little fish that’s perfect for quick dinners and cozy comfort food. Whether you’re a seafood enthusiast or just looking for something new to try, these 18 savory recipes will inspire your kitchen adventures. Let’s dive into these deliciously crispy creations that are sure to become family favorites!
Pan-Fried Smelt with Lemon Garlic Butter
Whip up a quick, crispy seafood dinner that’s perfect for a weeknight. Pan-fried smelt gets a bright, savory lift from lemon and garlic butter. This simple dish comes together in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned and patted dry
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 tbsp unsalted butter, divided
– 2 tbsp olive oil, or any neutral oil
– 3 garlic cloves, minced
– 1 lemon, juiced (about 2 tbsp)
– 2 tbsp fresh parsley, chopped
Instructions
1. In a shallow dish, combine flour, salt, and pepper. Dredge each smelt in the flour mixture, shaking off excess.
2. Heat a large skillet over medium-high heat. Add 1 tbsp butter and olive oil, swirling to coat.
3. Place smelt in the skillet in a single layer, working in batches to avoid crowding. Cook for 2–3 minutes per side until golden brown and crispy.
4. Transfer cooked smelt to a paper towel-lined plate. Repeat with remaining smelt, adding more butter or oil if needed.
5. Reduce heat to medium-low. Add remaining 2 tbsp butter to the skillet.
6. Add minced garlic to the melted butter. Cook for 30–60 seconds until fragrant but not browned.
7. Stir in lemon juice and parsley, scraping up any browned bits from the pan.
8. Pour the lemon garlic butter sauce over the fried smelt. Serve immediately.
Buttery and crisp, these smelt have a delicate texture that pairs perfectly with the zesty sauce. Try serving them over a bed of arugula or with crusty bread to soak up the extra sauce.
Crispy Beer-Battered Smelt with Tartar Sauce
Tiny, silvery smelt transforms into a crispy, golden snack with a simple beer batter. This pub-style favorite comes together fast for a crowd-pleasing appetizer. Serve hot with homemade tartar sauce for dipping.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned and patted dry
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup cold lager-style beer, or any light beer
– 2 cups vegetable oil, for frying, or any neutral oil with high smoke point
– 1/2 cup mayonnaise
– 2 tbsp sweet pickle relish
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Pour 1 cup cold lager-style beer into the dry ingredients and whisk just until a smooth batter forms; do not overmix to keep it light.
3. In a separate small bowl, combine 1/2 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tbsp lemon juice, and 1 tsp Dijon mustard to make the tartar sauce; set aside.
4. Heat 2 cups vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
5. Dip each 1 lb fresh smelt into the batter, letting excess drip off, and carefully add to the hot oil in a single layer without crowding.
6. Fry the smelt for 2–3 minutes, flipping once halfway, until golden brown and crispy; work in batches to maintain oil temperature.
7. Remove the fried smelt with a slotted spoon and drain on a paper towel-lined plate; season immediately with a pinch of salt while hot.
8. Serve the crispy smelt immediately with the prepared tartar sauce on the side.
Resulting in a satisfying crunch that gives way to tender, mild fish inside, the beer batter adds a subtle yeasty flavor. For a twist, serve these over a bed of shredded cabbage with extra lemon wedges for a quick fish taco setup.
Smelt Tempura with Spicy Mayo Dip
Packed with crunch and flavor, this smelt tempura delivers restaurant-quality results at home. The spicy mayo dip adds a creamy kick that balances the crispy fish perfectly. Follow these sharp steps for a foolproof appetizer or light meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned and patted dry (thawed if frozen)
– 1 cup all-purpose flour
– 1 cup cornstarch
– 1 cup ice-cold club soda (or any sparkling water)
– 1 large egg, beaten
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups vegetable oil for frying (or any neutral oil with high smoke point)
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce (adjust to taste)
– 1 tbsp lemon juice
– 1 tsp honey
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Add 1 beaten large egg and 1 cup ice-cold club soda to the dry ingredients, whisking gently until just mixed—lumps are fine to prevent overmixing, which keeps the batter light.
3. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 375°F, using a thermometer for accuracy; maintain this temperature for even frying.
4. Pat 1 lb fresh smelt dry with paper towels to remove excess moisture, ensuring crispier results.
5. Dip each smelt into the batter, letting excess drip off, then carefully lower into the hot oil using tongs.
6. Fry smelt in batches for 2–3 minutes until golden brown and crispy, flipping once halfway through; avoid overcrowding to keep the oil temperature stable.
7. Remove fried smelt with a slotted spoon and drain on a wire rack over paper towels, which prevents sogginess better than just paper towels alone.
8. In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp sriracha sauce, 1 tbsp lemon juice, and 1 tsp honey, stirring until smooth for the dip.
9. Serve smelt tempura immediately with the spicy mayo dip on the side.
This tempura boasts an airy, shatteringly crisp coating that gives way to tender, mild-flavored smelt. The spicy mayo dip adds a tangy, creamy contrast with just enough heat to elevate each bite. Try serving it over a bed of shredded cabbage or with pickled ginger for a refreshing twist.
Grilled Smelt with Herb and Garlic Marinade
Grilled smelt is a quick, flavorful dish perfect for summer evenings. This herb and garlic marinade adds bright freshness to the small, delicate fish. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
- 1 lb fresh smelt, cleaned (or frozen and thawed)
- 1/4 cup olive oil (or any neutral oil)
- 3 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Lemon wedges for serving (optional)
Instructions
- Pat the smelt dry with paper towels to ensure the marinade sticks well.
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, parsley, dill, salt, and pepper until combined.
- Add the smelt to the bowl and toss gently to coat each fish evenly with the marinade.
- Let the smelt marinate at room temperature for 10 minutes to absorb the flavors.
- Preheat a grill or grill pan to medium-high heat, about 400°F.
- Lightly oil the grill grates to prevent sticking.
- Place the smelt on the grill in a single layer, leaving space between each fish.
- Grill for 3–4 minutes until the bottom is lightly charred and releases easily from the grates.
- Flip each smelt carefully using tongs and grill for another 3–4 minutes until cooked through and opaque.
- Remove the smelt from the grill and transfer to a serving platter.
Buttery and crisp from the grill, the smelt flakes easily with a fork. Bright lemon and herbs balance the rich, savory garlic notes. Serve immediately with extra lemon wedges for a zesty finish, or pair with a simple green salad.
Smelt and Potato Hash with Fresh Herbs
Often overlooked, smelt brings a delicate brininess to this hearty hash. Oven-roasted potatoes provide a crispy base while fresh herbs add brightness. This one-pan meal comes together quickly for a satisfying weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb smelt, cleaned and patted dry (or substitute small white fish fillets)
– 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes
– 3 tbsp olive oil, divided (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– ¼ cup fresh parsley, chopped
– 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
– 1 tsp smoked paprika
– ½ tsp black pepper
– ½ tsp salt, plus more for seasoning
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato cubes with 2 tbsp olive oil, ½ tsp salt, and black pepper on the baking sheet.
3. Roast potatoes for 15 minutes until edges begin to crisp, stirring halfway through.
4. While potatoes roast, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Push onion mixture to skillet edges, creating space in the center.
8. Place smelt in the center and cook for 3 minutes per side until opaque and lightly browned.
9. Remove skillet from heat and gently break smelt into bite-sized pieces with a spatula.
10. Add roasted potatoes to the skillet with the onion and fish mixture.
11. Sprinkle smoked paprika over everything and stir to combine evenly.
12. Cook everything together for 2 minutes over medium heat to blend flavors.
13. Remove from heat and fold in fresh parsley and dill.
14. Taste and add additional salt if needed.
Golden potatoes provide a crispy contrast to the tender smelt pieces. Fresh herbs cut through the richness with each bite. Serve immediately with a squeeze of lemon or top with a fried egg for extra protein.
Deep-Fried Smelt with Cajun Seasoning
A crispy, savory snack that’s surprisingly easy to make at home. Deep-fried smelt gets a spicy kick from bold Cajun seasoning, perfect for game day or a casual appetizer. You’ll have a crowd-pleasing dish ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned and patted dry
– 1 cup all-purpose flour
– 2 tbsp Cajun seasoning, adjust for more heat
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 2 large eggs
– 1/4 cup milk
– 4 cups vegetable oil, or any neutral oil with high smoke point
– Lemon wedges for serving, optional
Instructions
1. In a large bowl, whisk together the flour, Cajun seasoning, garlic powder, onion powder, and salt until fully combined.
2. In a separate shallow dish, beat the eggs with the milk to create an egg wash.
3. Heat the vegetable oil in a deep pot or Dutch oven to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
4. Dredge each smelt first in the seasoned flour mixture, shaking off any excess.
5. Dip the floured smelt into the egg wash, coating it completely.
6. Dredge the smelt in the flour mixture a second time for a thicker, crispier crust.
7. Carefully place 4-5 smelt into the hot oil using tongs, avoiding overcrowding to maintain oil temperature.
8. Fry the smelt for 2-3 minutes until golden brown and crispy, flipping once halfway through for even cooking.
9. Remove the fried smelt with a slotted spoon and drain on a wire rack set over a baking sheet; this keeps them crisp better than paper towels.
10. Repeat steps 7-9 with the remaining smelt, allowing the oil to return to 375°F between batches.
11. Serve immediately with lemon wedges if desired.
Outrageously crunchy on the outside with tender, flaky fish inside, these smelt pack a flavorful punch from the Cajun spices. The double-dredging technique ensures a satisfying texture that holds up to dipping. Try serving them over a bed of crisp greens with a creamy remoulade for a light meal.
Smelt Ceviche with Lime and Cilantro
Dive into a bright, zesty seafood appetizer that’s perfect for summer gatherings. Smelt ceviche offers a delicate texture with bold citrus notes, ready in under an hour. This no-cook dish highlights fresh ingredients with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb fresh smelt fillets, cut into 1-inch pieces (ensure they’re sushi-grade for safety)
– 1 cup freshly squeezed lime juice (about 8-10 limes, avoid bottled for best acidity)
– 1/2 cup finely chopped red onion, rinsed under cold water to reduce sharpness
– 1/4 cup chopped fresh cilantro, plus extra for garnish
– 1 jalapeño pepper, seeded and minced (adjust amount for desired heat)
– 1 tsp kosher salt
– 1 tbsp extra-virgin olive oil
– Tortilla chips or tostadas for serving (optional)
Instructions
1. Place the smelt pieces in a non-reactive glass or ceramic bowl.
2. Pour the lime juice over the smelt, ensuring all pieces are fully submerged.
3. Cover the bowl tightly with plastic wrap and refrigerate for 45 minutes, stirring once halfway through—the fish will turn opaque when cured.
4. While the fish cures, combine the red onion, cilantro, jalapeño, and salt in a separate bowl.
5. After 45 minutes, drain the lime juice from the smelt using a fine-mesh strainer, discarding the liquid.
6. Gently fold the drained smelt into the onion-herb mixture until evenly coated.
7. Drizzle the olive oil over the ceviche and toss lightly to combine.
8. Serve immediately in chilled bowls, garnished with extra cilantro.
Key to this dish is the firm yet tender bite of the smelt, contrasted by the crunch of red onion and fresh herbal notes. For a creative twist, spoon it over avocado slices or serve with plantain chips. The bright acidity makes it an ideal starter for grilled meals or beach picnics.
Baked Parmesan-Crusted Smelt
Haven’t tried smelt? This baked parmesan-crusted version is a crispy, savory gateway. It’s quick, uses simple pantry staples, and makes a great appetizer or light meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh smelt, cleaned (or thawed frozen smelt, patted dry)
– 1 cup panko breadcrumbs (for extra crunch)
– 1/2 cup grated Parmesan cheese (the finely grated kind works best)
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 tbsp olive oil (or any neutral oil)
– Lemon wedges, for serving (optional)
Instructions
1. Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Pat the smelt completely dry with paper towels to ensure the coating sticks well.
3. In a shallow bowl, whisk the eggs until smooth.
4. In a separate shallow bowl, combine the flour, salt, and black pepper.
5. In a third shallow bowl, mix the panko, Parmesan, garlic powder, and paprika thoroughly.
6. Dredge each smelt first in the flour mixture, shaking off any excess.
7. Dip the floured smelt into the egg, letting any extra drip off.
8. Press the smelt firmly into the panko-Parmesan mixture, coating all sides evenly. Tip: Use one hand for dry ingredients and one for wet to keep fingers cleaner.
9. Place the coated smelt on the prepared baking sheet in a single layer, not touching.
10. Drizzle the olive oil evenly over the top of the smelt. Tip: This helps them crisp up in the oven without frying.
11. Bake for 12-15 minutes, or until the coating is golden brown and crispy. Tip: For extra browning, switch the oven to broil for the last 1-2 minutes, watching closely.
12. Remove from the oven and let rest for 2-3 minutes on the baking sheet.
Enjoy these straight from the oven while they’re hot and crunchy. The Parmesan adds a salty, nutty flavor that pairs perfectly with the mild fish. Serve them with lemon wedges for a bright kick, or try them with a quick garlic aioli for dipping.
Smelt Tacos with Avocado Lime Crema
Tired of the same old taco fillings? These smelt tacos deliver a crispy, flavorful alternative. They come together quickly with a bright avocado lime crema that balances the fish perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned (or thawed if frozen)
– 1 cup all-purpose flour
– 2 tsp chili powder
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup vegetable oil, or any neutral oil
– 8 small corn tortillas
– 1 ripe avocado
– 1/4 cup sour cream
– 2 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded red cabbage
– Lime wedges for serving
Instructions
1. Pat the smelt completely dry with paper towels to ensure crispiness.
2. In a shallow dish, whisk together the flour, chili powder, cumin, garlic powder, salt, and black pepper.
3. Dredge each smelt in the flour mixture, coating all sides evenly. Shake off excess.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Fry the smelt in a single layer for 2-3 minutes per side until golden brown and crispy. Work in batches to avoid crowding.
6. Transfer fried smelt to a paper towel-lined plate to drain.
7. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp towel and microwave for 30 seconds.
8. In a small bowl, mash the avocado with a fork until smooth.
9. Stir in the sour cream, lime juice, and half of the chopped cilantro until fully combined to make the crema.
10. Assemble tacos by placing 2-3 smelt in each warm tortilla.
11. Top each taco with a spoonful of avocado lime crema.
12. Garnish with shredded red cabbage and the remaining cilantro.
13. Serve immediately with lime wedges on the side.
Mild smelt gets a crispy crust from the spiced flour, while the cool, tangy crema cuts through the richness. For a fun twist, serve the tacos with pickled red onions or a drizzle of hot sauce. The combination of textures—crunchy fish, soft tortilla, and creamy sauce—makes every bite satisfying.
Smelt Chowder with Bacon and Corn
Melt away winter chills with this hearty, coastal-inspired chowder. Smelt’s mild flavor pairs perfectly with smoky bacon and sweet corn for a comforting one-pot meal that’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices thick-cut bacon, chopped (or use pancetta)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 lb fresh smelt, cleaned and cut into 1-inch pieces (or substitute small white fish)
– 2 cups fresh or frozen corn kernels
– 4 cups fish or vegetable broth
– 1 cup heavy cream
– 2 medium russet potatoes, peeled and diced into ½-inch cubes
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– ½ tsp dried thyme
– Salt and black pepper, to season
– Fresh parsley, chopped for garnish (optional)
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped bacon and cook for 5–7 minutes until crisp and browned, stirring occasionally. Tip: Render the bacon slowly to build a flavorful fat base for sautéing.
2. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot. Set bacon aside on a paper towel-lined plate.
3. Add diced onion to the pot and sauté in the bacon fat for 4–5 minutes until translucent and softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add diced potatoes to the pot along with smoked paprika and dried thyme. Stir to coat the potatoes in the spices.
6. Pour in fish broth and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 10–12 minutes until potatoes are fork-tender. Tip: Simmer gently to prevent the potatoes from breaking apart.
7. Add corn kernels and smelt pieces to the pot. Cook uncovered for 5–6 minutes until the fish is opaque and flakes easily with a fork.
8. Stir in heavy cream and butter until fully incorporated and heated through, about 3–4 minutes. Do not boil after adding cream to prevent curdling.
9. Season with salt and black pepper to taste. Return the reserved crispy bacon to the chowder, reserving a small amount for garnish if desired.
10. Ladle the chowder into bowls and garnish with chopped fresh parsley and remaining bacon.
You’ll love the chowder’s creamy, velvety texture punctuated by tender potato chunks and sweet corn kernels. The smoky bacon and delicate smelt create a balanced, savory depth that’s both rustic and refined. For a creative twist, serve it in hollowed-out sourdough bread bowls or top with a sprinkle of sharp cheddar and oyster crackers for added crunch.
Smelt Fritters with Dill Yogurt Sauce
Zesty and crisp, these smelt fritters are a quick, satisfying appetizer or light meal. The tangy dill yogurt sauce provides a cool, herby contrast. They come together in under 30 minutes for an impressive result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned and patted dry (or thawed frozen smelt)
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 large egg
– 3/4 cup cold sparkling water or club soda
– 1 cup vegetable oil for frying (or any neutral oil with a high smoke point)
– 1 cup plain whole-milk yogurt
– 1/4 cup fresh dill, finely chopped
– 1 tbsp lemon juice
– 1 small garlic clove, minced
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Add 1 large egg and 3/4 cup cold sparkling water to the dry ingredients, whisking just until combined to form a thin batter; a few lumps are fine.
3. In a small bowl, combine 1 cup plain whole-milk yogurt, 1/4 cup fresh dill, 1 tbsp lemon juice, and 1 small minced garlic clove for the sauce; cover and refrigerate.
4. Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 375°F, checking with a thermometer.
5. Dip each 1 lb smelt into the batter, letting excess drip off, and carefully add to the hot oil in a single layer without crowding.
6. Fry the smelt for 2-3 minutes per side until golden brown and crispy, turning once with tongs.
7. Transfer the fried smelt to a wire rack set over a baking sheet to drain; this keeps them crisp.
8. Serve the fritters immediately with the chilled dill yogurt sauce on the side.
Light and airy from the sparkling water, these fritters have a delicate crunch that gives way to tender fish. The sauce adds a bright, creamy note that cuts through the richness. For a twist, pile them on a salad or stuff into warm pita with sliced cucumbers.
Smelt Stir-Fry with Ginger and Soy Glaze
Munch on these crispy, savory smelts for a quick weeknight meal. Their delicate flavor pairs perfectly with the zing of ginger and the rich soy glaze. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh smelts, cleaned and patted dry (or frozen, thawed and dried thoroughly)
– 2 tbsp vegetable oil, or any neutral oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp rice vinegar
– 2 green onions, sliced
– 1 tsp sesame seeds, for garnish (optional)
Instructions
1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the smelts in a single layer, working in batches if needed to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and crispy. Tip: Don’t move them too soon to ensure a good sear.
3. Remove the smelts from the skillet and set aside on a plate lined with paper towels to drain excess oil.
4. Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in the soy sauce, honey, and rice vinegar. Stir to combine and bring the mixture to a simmer for 1-2 minutes until slightly thickened. Tip: Adjust heat to prevent scorching the glaze.
6. Return the cooked smelts to the skillet. Toss gently to coat them evenly with the glaze for about 1 minute.
7. Sprinkle with sliced green onions and sesame seeds. Tip: Serve immediately for the best texture.
Vibrantly crisp smelts soak up the sweet-salty glaze, creating a sticky, caramelized coating. The ginger adds a warm kick that balances the richness. Try serving it over steamed rice or with a side of quick-pickled vegetables for a complete meal.
Smelt Po’ Boy Sandwich with Remoulade
Just when you think you’ve tried every po’ boy variation, smelt fish steps up with its delicate crunch. These tiny fish fry up crisp in minutes, making this sandwich a quick weeknight win. Pair them with a zesty homemade remoulade for a Louisiana-inspired twist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt fish, cleaned (thawed if frozen)
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– Vegetable oil for frying, about 2 cups (or any neutral oil with high smoke point)
– 4 French bread rolls, about 6 inches each (toasted lightly for extra crunch)
– 1 cup shredded iceberg lettuce
– 1 large tomato, sliced
Remoulade Sauce
– 1/2 cup mayonnaise
– 2 tbsp Creole mustard (or Dijon mustard for a milder kick)
– 1 tbsp lemon juice
– 1 tsp hot sauce (adjust to taste)
– 1 tsp paprika
– 1/4 cup chopped pickles (dill or bread-and-butter style)
– 1 tbsp chopped fresh parsley
Instructions
1. Make the remoulade: In a medium bowl, combine 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tsp paprika, 1/4 cup chopped pickles, and 1 tbsp chopped parsley. Stir until fully blended. Cover and refrigerate until ready to use—this allows flavors to meld.
2. Prepare the smelt: Pat 1 lb smelt completely dry with paper towels to ensure crisp frying. Tip: Drying prevents oil splatter and helps coating adhere.
3. Set up a dredging station: Pour 1 cup buttermilk into a shallow dish. In another dish, mix 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Dredge the fish: Dip each smelt in buttermilk, letting excess drip off, then coat thoroughly in the flour mixture. Place on a wire rack; this keeps them from getting soggy.
5. Heat the oil: In a deep skillet or Dutch oven, heat 2 cups vegetable oil to 375°F. Use a thermometer for accuracy—oil that’s too cool makes fish greasy.
6. Fry the smelt: Working in batches to avoid overcrowding, fry smelt for 2–3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
7. Assemble the sandwiches: Split and lightly toast 4 French rolls. Spread a generous layer of remoulade on both cut sides. Layer with shredded lettuce, tomato slices, and hot fried smelt.
8. Serve immediately while the fish is still crisp. Tip: Squeeze extra lemon wedges over the top for brightness.
Vibrantly crunchy smelt contrasts with the soft, pillowy bread, while the remoulade adds a tangy, spicy kick that cuts through the richness. For a fun twist, serve these open-faced on a platter with extra sauce for dipping, or add pickled jalapeños for an extra layer of heat.
Smelt and Mushroom Risotto
Bold flavors meet creamy comfort in this smelt and mushroom risotto. It’s a rich, savory dish perfect for a special dinner. The combination creates a satisfying umami depth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb smelt, cleaned (or substitute small white fish)
– 8 oz cremini mushrooms, sliced (or any wild mushrooms)
– 1 1/2 cups Arborio rice
– 4 cups chicken broth, kept warm
– 1/2 cup dry white wine
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 3 tbsp unsalted butter, divided
– 2 tbsp olive oil
– Salt and black pepper, as needed
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Pat the smelt dry with paper towels and season lightly with salt and pepper.
3. Add the smelt to the hot oil and cook for 2-3 minutes per side until golden and cooked through. Remove and set aside.
4. In the same pot, add the remaining 1 tbsp olive oil and 1 tbsp butter over medium heat.
5. Add the diced onion and cook for 4-5 minutes until translucent and soft.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and brown.
8. Stir in the Arborio rice and toast for 2 minutes, coating it in the oil and butter.
9. Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed.
10. Add 1 cup of warm chicken broth to the rice. Stir frequently until the broth is nearly absorbed. Tip: Keep the broth warm in a separate saucepan to maintain a steady cooking temperature.
11. Continue adding the remaining broth 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This process should take about 18-20 minutes total.
12. When the rice is al dente and creamy, remove the pot from the heat. Tip: The risotto should be loose enough to slowly flow when stirred.
13. Gently fold in the cooked smelt, the remaining 2 tbsp butter, and the grated Parmesan cheese.
14. Season the risotto with additional salt and pepper if needed. Tip: Taste and adjust seasoning before serving for the best flavor.
15. Let the risotto rest, covered, for 2 minutes before serving.
Delightfully creamy with a slight chew from the rice, this risotto balances the earthy mushrooms and delicate fish. The smelt adds a subtle briny note that complements the rich Parmesan. Serve it immediately in shallow bowls, perhaps with a simple green salad on the side for a complete meal.
Smelt Skewers with Miso Glaze
Even the simplest ingredients can transform into something extraordinary with the right technique. Smelt skewers with miso glaze deliver big flavor from humble beginnings—perfect for quick weeknight dinners or casual entertaining. The sweet-savory glaze caramelizes beautifully over the small fish, creating a dish that’s both impressive and approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned and gutted (or thawed frozen smelt)
– 2 tbsp white miso paste
– 1 tbsp honey
– 1 tbsp soy sauce
– 1 tsp sesame oil (or any neutral oil)
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
– 1 tbsp vegetable oil, for brushing
– 8 wooden skewers, soaked in water for 30 minutes
– 1 tbsp toasted sesame seeds, for garnish
– 2 green onions, thinly sliced, for garnish
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Pat 1 lb smelt completely dry with paper towels to ensure crisp skin.
3. Thread 3-4 smelt onto each skewer through the body, leaving small gaps between fish.
4. In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, and 1 minced garlic clove until smooth.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Lightly brush both sides of the skewers with 1 tbsp vegetable oil.
7. Grill skewers for 3 minutes on the first side until grill marks appear.
8. Flip skewers and brush the cooked side generously with the miso glaze.
9. Grill for 2 more minutes on the second side.
10. Flip again, brush the second side with glaze, and grill for 1 final minute.
11. Remove skewers from heat when the glaze is caramelized and fish flakes easily with a fork.
12. Sprinkle immediately with 1 tbsp toasted sesame seeds and sliced green onions.
Perfectly grilled smelt offers a satisfying crispness against the sticky, umami-rich glaze. The small bones become tender enough to eat, adding a pleasant textural element. Serve these skewers over steamed rice with a side of quick-pickled vegetables to cut through the richness, or enjoy them as finger food with cold beer.
Smelt Salad with Citrus Vinaigrette
Dive into this bright, balanced smelt salad that brings coastal flavors to your table. Crispy fried smelt pairs perfectly with peppery arugula and a zesty citrus vinaigrette. It’s a quick, impressive dish for any occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh smelt, cleaned (or small whole fish like sardines)
– 1 cup all-purpose flour
– 2 tsp kosher salt, divided
– 1 tsp black pepper
– 1 cup vegetable oil (or any neutral oil with high smoke point)
– 5 oz baby arugula
– 1/4 cup fresh orange juice
– 2 tbsp fresh lemon juice
– 1/3 cup extra virgin olive oil
– 1 tsp Dijon mustard
– 1 small shallot, minced (about 2 tbsp)
Instructions
1. Pat the smelt completely dry with paper towels to ensure crisp frying.
2. In a shallow dish, combine flour, 1 tsp kosher salt, and black pepper.
3. Dredge each smelt in the flour mixture, shaking off excess.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy).
5. Fry smelt in batches for 2–3 minutes per side until golden brown and crispy.
6. Transfer fried smelt to a paper towel-lined plate to drain excess oil.
7. In a small bowl, whisk together orange juice, lemon juice, Dijon mustard, minced shallot, and remaining 1 tsp kosher salt.
8. Slowly drizzle in extra virgin olive oil while whisking continuously to emulsify the vinaigrette.
9. Place baby arugula in a large serving bowl.
10. Drizzle half the citrus vinaigrette over the arugula and toss gently to coat.
11. Arrange the crispy smelt on top of the dressed arugula.
12. Drizzle remaining vinaigrette over the smelt just before serving.
Gorgeous textures contrast the crispy, delicate fish with the fresh, peppery greens. The bright citrus vinaigrette cuts through the richness beautifully. For a creative twist, serve it on toasted baguette slices as an open-faced sandwich or alongside roasted potatoes.
Smelt Croquettes with Spicy Aioli
A crispy, savory appetizer that’s surprisingly simple to pull off. Smelt croquettes offer a delightful crunch outside with a tender, flaky fish center, paired perfectly with a zesty homemade aioli. These bite-sized treats are ideal for gatherings or a quick snack.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb smelt fillets, thawed if frozen
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1 cup vegetable oil for frying, or any neutral oil with high smoke point
– ½ cup mayonnaise
– 1 tbsp lemon juice, freshly squeezed
– 1 tsp garlic powder
– ½ tsp cayenne pepper, adjust to taste for spice level
– Salt and black pepper to season
Instructions
1. Pat the smelt fillets completely dry with paper towels to ensure a crisp coating.
2. Season the fillets lightly with salt and black pepper on both sides.
3. Set up a breading station with three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
4. Dredge each smelt fillet in the flour, shaking off any excess.
5. Dip the floured fillet into the beaten eggs, coating it evenly.
6. Press the fillet into the panko breadcrumbs, ensuring full coverage for maximum crunch.
7. Heat the vegetable oil in a large skillet over medium-high heat to 350°F, using a thermometer for accuracy.
8. Fry the breaded smelt fillets in batches for 2-3 minutes per side until golden brown and crispy.
9. Transfer the fried croquettes to a paper towel-lined plate to drain excess oil.
10. In a small bowl, combine mayonnaise, lemon juice, garlic powder, and cayenne pepper to make the spicy aioli.
11. Whisk the aioli ingredients together until smooth and well blended.
12. Serve the smelt croquettes immediately with the spicy aioli on the side for dipping.
Juicy and flaky inside, these croquettes deliver a satisfying contrast with their golden, crunchy exterior. The spicy aioli adds a creamy kick that balances the mild fish flavor beautifully. For a creative twist, try serving them over a bed of mixed greens with a squeeze of extra lemon.
Smelt Pasta with Garlic White Wine Sauce
Zesty and quick, this smelt pasta brings coastal flavors to your weeknight table. Fresh smelt and a garlicky white wine sauce come together in under 30 minutes for a satisfying seafood meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried spaghetti
– 1 lb fresh smelt, cleaned and patted dry (or frozen, thawed)
– 4 tbsp unsalted butter, divided
– 2 tbsp olive oil (or any neutral oil)
– 6 cloves garlic, minced
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1/4 cup fresh parsley, chopped
– 1/2 tsp red pepper flakes (adjust to heat preference)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes.
3. While pasta cooks, heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until butter melts.
4. Pat smelt dry with paper towels to prevent splattering, then add to skillet in a single layer.
5. Cook smelt for 2-3 minutes per side until golden brown and crispy, then transfer to a plate.
6. Reduce heat to medium and add remaining 2 tbsp butter to the same skillet.
7. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
8. Pour in white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Simmer wine for 2-3 minutes until reduced by half.
10. Stir in heavy cream and bring to a gentle simmer for 2 minutes until slightly thickened.
11. Drain pasta, reserving 1/2 cup pasta water, then add pasta directly to the sauce.
12. Toss pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
13. Stir in Parmesan cheese until melted and sauce coats pasta evenly.
14. Gently fold in cooked smelt and chopped parsley, season with salt and black pepper.
15. Divide among bowls and serve immediately with extra Parmesan.
Velvety cream sauce clings to each strand of pasta, while crispy smelt adds a delightful textural contrast. For a fresh twist, top with lemon zest or serve alongside a simple arugula salad to balance the richness.
Summary
Yum! This roundup proves crispy smelt is a versatile, budget-friendly star. Whether you’re craving classic fried bites or adventurous new flavors, there’s a recipe here to delight. We’d love to hear which one becomes your kitchen favorite—drop a comment below! If you enjoyed this savory collection, please share it on Pinterest to help fellow home cooks discover these delicious ideas. Happy cooking!
