Walleye Smelt Perch | Ontario Fish | PurePac

smelt tempura

purepac smelt tempuraprint recipe

Ingredients:

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup ice water
  • Yellow food coloring (optional)
  • Oil for deep frying

Preparation:

Make the seasoned flour by mixing all the ingredients. It should not taste overpowering, the seasonings are there to accent the fish, not hide it. Lay your smelt out on a platter and salt them well. Heat a large frying pan over high heat for a minute or two. Turn the heat down to medium-high and add enough olive oil to cat the bottom of the pan by about 1/8 inch. You do not want the smelt swimming in oil. Let the oil heat up for 2-3 minutes, or until you see it begin to ripple on the surface. While the oil is heating, dredge your smelt in the flour and set aside on a dry spot. Layout some paper towels to drain them later. When the oil is hot, arrange you’re smelt in one layout with room between each one and fry over medium-high heat for 2 minutes. Turn and fry for an additional minute or two. The trick is to do most of the cooking on one side, giving you that pretty golden crust. Give the other side less time because you don't want overcooked fish inside that pretty golden crust.