Smelt fried in vegetable oil in egg and flour

Favorite St. Petersburg fish! Delicious and appetizing! Well, there is no cooking recipe to fry smelt. Why fry it, I threw it in oil and it's ready. But if you really, really want to, then I'll tell you how to cook smelt delicious. The most important thing here is to buy the fish in time, while it is still a smelt, and not an evil capelin. Smelt, it is delicate, beautiful, all like silver, translucent. But this is while she is going to spawn, but from spawning – this is already capelin, and silver disappears from her sides, and transparency is lost. And they catch it exclusively in April. While the water is still cold, it moves to spawn and approaches the shore, so that you can take it with your bare hands if it doesn't slip out – it's still slippery, an infection.

Daria ☼

The author of the recipe

Smelt fried in vegetable oil in egg and flour

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Composition / ingredients

servings:

Smelt

Vegetable oil (sunflower is better)

100

Flour

100

Eggs (optional)

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 38 % 11 g

Carbohydrates 17 % 5 g

175 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 20 min

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We take the smelt and turn it into food. You can eat such food with beer, and with kvass, or you can, if you are very intelligent, with wine. We wash the fish and (for the intelligent) clean it. True, this is a dreary and troublesome business, the smelt is small. Salt and pepper. The water came off the fish and then its pretty in flour breaded. For an amateur, you can first dip in an egg, and then in flour, but I just can't stand it all.

How to fry smelt: Put the fish in a frying pan in preheated oil and fry on both sides. But I can't wait that long, so I pour a lot of oil into a deep frying pan and dump the fish there, stir it with a slotted spoon so that it is fried evenly, then into a colander, drain the oil and eat. There is it with potatoes, and with vegetables, and without anything.