Cornmeal-Crusted Smelts With Corn Dressing Recipe

Name: Cornmeal-Crusted Smelts With Corn Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canned or frozen corn kernels; 1/4 cup finely chopped red bell pepper; 1/2 jalapeno pepper, seeded and minced; 1/4 cup finely chopped onion; 1 teaspoon dill seed; 1 1/2 tablespoons sugar; 4 tablespoons cider vinegar; 1/4 cup water; 18 smelts, cleaned, gutted and headless; 1 cup skim milk; 1 cup stone-ground yellow cornmeal; Salt and cayenne pepper to taste; 3 tablespoons butter or vegetable oil; 1 cup homemade or commercial mayonnaise; 1 tablespoon strong mustard; Lemon wedges

Servings: persons

1/2 cup canned or frozen corn kernels
1/4 cup finely chopped red bell pepper
1/2 jalapeno pepper, seeded and minced
1/4 cup finely chopped onion
1 teaspoon dill seed
1 1/2 tablespoons sugar
4 tablespoons cider vinegar
1/4 cup water
18 smelts, cleaned, gutted and headless
1 cup skim milk
1 cup stone-ground yellow cornmeal
Salt and cayenne pepper to taste
3 tablespoons butter or vegetable oil
1 cup homemade or commercial mayonnaise
1 tablespoon strong mustard
Lemon wedges

1
Combine the corn, bell pepper, jalapeno pepper, onion, dill seed, sugar, vinegar and water in a small non-aluminum saucepan.
2
Bring to a simmer and cook gently for 30 minutes.
3
Set aside to cool.
4
While the corn mixture is cooking, rinse the smelts and pat them dry.
5
Place them in a bowl and add the milk.
6
Season the cornmeal with salt and cayenne pepper to taste and place in a shallow dish.
7
When the corn mixture has finished cooking, heat the butter or oil in a large nonstick skillet.
8
Roll the smelts in the cornmeal mixture to coat them, place them in the skillet and cook over medium-high heat about two minutes on each side until lightly browned.
9
Transfer the smelts to a warm platter.
10
Drain the corn mixture of any excess liquid, then mix with the mayonnaise.
11
Stir in the mustard and season to taste with salt and pepper.
12
Serve the fish garnished with lemon wedges with the sauce on the side.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup canned or frozen corn kernels, 1/4 cup finely chopped red bell pepper, 1/2 jalapeno pepper, seeded and minced, 1/4 cup finely chopped onion, and more.

Yes, Cornmeal-Crusted Smelts With Corn Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornmeal-Crusted Smelts With Corn Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions