Smelt Nanbanzuke or Japanese Escabeche

Serves 4 as an appetizer

• 1 lb. fresh smelt, pan dressed (head off and gutted)
• Milk for dipping
• Peanut or vegetable oil
• Drakes batter mix (available at Monahan’s) or seasoned flour
• 2 small carrots (about 1/2 cup) cut into 2 inch strips
• 1/2 cup daikon radish cut into 2 inch strips
• 4 scallions sliced very thin diagonally, then squeeze into tiny rings

For the marinade

• 2/3 cup dashi (bonito flake and kombu seaweed stock) available at Asian grocers
• 1/2 cup rice vinegar
• 1 1/2 T soy sauce
• 2T mirin
• 2-3 t dried red pepper flakes, or 2 small dried red chilies crushed

Bring marinade ingredients to boil in a saucepan and reduce it down for a few minutes

Dip smelt in milk

Dredge in Drakes or seasoned flour

Heat a large pan over med high heat and add about 1/2 inch of oil

When oil is hot, (hot enough so that a tail of smelt sizzles vigorously when dipped in) add smelt to pan and fry for about 2 -3 min. a side or until golden brown

Drain on paper bag or paper towel and season with salt

Lay smelt out in a casserole or high-rimmed dish

Spread daikon radish, carrots and scallions over smelt

Pour marinade over the smelt

Mix it all together, cover and let marinate overnight or serve right away hot