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The great thing about fried smelt is that they cook up really quickly.
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Think of them as big minnows, of which can be found in the Great Lakes region, or along the saltwater coasts.
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Start by heating your oil in a heavy pot over medium to medium-high heat.
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Youll want your oil temp around 350 F.
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During this time, add the rice flour and cornstarch into a medium sized bowl.
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Mix well, then add in the teaspoon of salt.
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Add in the smelt, and toss to make sure all of the smelt are evenly coated.
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Prepare your garlic, ginger, and Thai chili as detailed in the above list and set aside.
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You will want the chili just to be smashed and sliced in half, lengthwise to infuse that great chili flavor into the fish.
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Once the oil is heated, shake off any excess flour from the smelt and carefully add them into the pot.
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Work in small batches.
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These should only take a few minutes to cook and they will float to the top of the oil when finished.
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Ensure they have a nice and crispy coating.
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Once cooked, remove them from the oil with a slotted spoon and place them onto a paper lined plate.
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Season with a bit of salt.
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Repeat until the rest are finished cooking.
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Once all of the smelt are done cooking and seasoned, add them to a serving bowl, and toss with the garlic, ginger, and Thai chili for extra flavor.
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Serve with lemon wedges.
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When my kids first questioned what they were, and trust me they were a bit skeptical, I just asked them to try them.
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Basically, they are like fish French fries.
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They heard that crunch when I bit into mine, and then, well just say the rest is history.
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Those fried smelt were gone in a matter of minutes they loved them that much.
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The hints of garlic and ginger, along with accents from the Thai chili are great; that and a bit of freshly squeezed lemon make this a perfect treat.
