Fried Smelts on Skewers

Ingredients

• smelts
• milk
• fine crumbs
• salt
• pepper
• butter

Method

1. 1

   Wipe the smelts, dip in milk, then in seasoned crumbs, and again in egg.

2. 2

   Skewer and fry in hot fat until golden brown.

3. 3

   Serve with fried parsley and lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 122. The excerpt below is the record exactly as published.

FRIED SMELTS ON SKEWERS. The picture here given shows smelts fried upon skewers. When the fish are clean and fresh, they may be wiped with a wet towel (for some epicures think that their delicate flavor is injured by washing them) , and then dried upon a clean one. The frying-kettle, partly filled with fat, should be heating ; and a dish of beaten eggs, and another of fine crumbs sea- soned with salt and pepper, ready near the fire. First dip the smelts in milk, then lay them in the crumbs, covering every part of them ; from the crumbs remove them to the beaten egg, immersing the entire fish, and then again lay them in the crumbs ; while they are still in the crumbs, run FISH AND SHELLFISH {POISSON). 2IS a sharp, thin nickel or silver skewer through the eyes or gills of four or six, according to their size, taking care not to brush off the crumbs ; when the fat is smoking hot, put in one skewerful of smelts, and fry them golden brown ; when they are done, take them up with a skimmer, lay them on brown paper in a dripping-pan, and keep them hot on the Fried Smelts on Skewers. oven-door until all are fried ; arrange them on a dish with fried parsley and lemon £is a garnish, and serve them hot. BROILED SMELTS. Wash the fish in cold salted water, dry them on a clean towel ; dip them in melted butter

Cook this with the app: pantry check, scaling, and the assistant.