Name: Tempura-Battered Smelt recipe
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

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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

Nutrition Info

758.6 calories carbohydrate: 31.9 g cholesterol: 181.4 mg fat: 52.3 g fiber: 0.8 g protein: 23.6 g saturatedFat: 7.4 g servingSize: - sodium: 779.3 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Directions

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.
Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
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.
Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.
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.

Recipe Yield

4 servings

Recipe Note

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.

Alternatives to this recipe

Tempura-Battered Smelt