Thursday, April 12th, 2012 | posted by mike
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
[...] sweet, sour, spicy, tangy, crunchy, salty, absolutely one of the best finger foods out there.! This Japanese style version not only brings umami to the plate but the carrots, scallions and daikon radish add a real nice [...]
[...] strange culinary coincidences happen. Last week’s fish report recipe was pickled fried smelt, Japanese Nabanzuke style. This method using dashi stock was a new and delicious discovery for my [...]