Ingredients:

  • 1 lb Fresh or Frozen Smelt (cleaned, heads removed)
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Fine Yellow Cornmeal
  • 1 tsp Smoked Paprika
  • 1 tsp Fine Sea Salt (plus extra for seasoning)
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 cups Neutral High-Heat Oil (e.g., Rapeseed/Canola, Vegetable)
  • 1/2 cup Full-Fat Greek Yogurt or Crème Fraîche
  • 1/2 tsp Fresh Lemon Zest
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Dill, finely chopped
  • 1 small Garlic Clove, minced
  • Pinch of Salt and Pepper (To taste for the dip)

Instructions:

  1. Rinse and thoroughly pat the smelt dry with paper towels. Prepare the Zesty Lemon-Dill Dip by combining yogurt (or crème fraîche), lemon zest, lemon juice, finely chopped dill, minced garlic, salt, and pepper in a small bowl. Stir well, cover, and chill while you prepare the fish.
  2. Create the dredge: In a shallow dish, whisk together the flour, cornmeal, smoked paprika, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper until uniform.
  3. Heat the oil: Pour enough high-heat oil into a deep-sided pan or Dutch oven to reach a depth of 1.5 to 2 inches (4–5 cm). Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a deep-fry thermometer to monitor the temperature accurately.
  4. Dredge and Fry: Working in small batches (do not overcrowd the pan), toss the smelt in the dredge mixture until fully coated, shaking off the excess. Carefully lower the coated fish into the hot oil using tongs.
  5. Cook for 2–3 minutes, flipping once if necessary, until the fish are perfectly golden brown and crisp. Remove immediately with a slotted spoon or spider and transfer them to a wire rack (set over a tray) to drain excess oil. While still hot, sprinkle the fried smelt generously with an extra pinch of fine sea salt. Repeat this process for the remaining batches. Serve the crispy smelt piping hot alongside the chilled Zesty Lemon-Dill Dip.