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!