Ingredients
Units
- 2 pounds smelt
- 1 cup flour
- 3/4 cup beer or white wine
- salt, pepper, paprika, and cumin
- oil for frying (4-5 cups)
Instructions
- Open the smelt along the side, locate the backbone, cut at the tail, and carefully lift the spine to remove it with the bones.
- Heat the oil in a skillet or pan with high walls. The walls must be about 2″ deep. Wait until it reaches 180C or 375F.
- In a bowl, place the flour and whisk with a fork while adding beer. Add salt, pepper, and a pinch of paprika and cumin. The batter should be thick and milkshake-like.
- To test the oil, let a little batter fall. It should float and begin to brown immediately. Try and see if the batter tastes good to you. Adjust the seasoning.
- Dip the smelt in the batter. You want a thin layer covering the fish and gently placing it into the hot oil.
- Fry for 1-2 minutes per side until golden.
- Recheck the seasoning. Adjust if necessary.
- Remove the fried smelt to a tray covered with paper towels.
- Serve hot.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Fry
- Cuisine: Chilean