monahan’s fried smelt
serves 2
anthony bourdain at monahan’s in 2010 about to enjoy a plate of michigan smelt on a gorgeous spring day.
- 3/4-1 lb. dressed lake smelt
- milk
- drake’s batter mix or fine corn meal
- salt and pepper
- canola or peanut oil
heat a heavy pan or iron skillet over med high heat and add about 1/2 inch of oil. dip smelt in milk and dredge in drake’s. when oil is sizzling hot (370º if you have a thermometer), add smelt one at a time and fry for about a minute a side for small smelt, longer for big ones or until a crunchy golden brown.
drain on paper bag or paper towel. season with salt and pepper. serve with lemon & tartar sauce or hot sauce.
smelt was delicious!!! did the exact procedure, barbara ruth
thanks! glad to hear!