Tempura-Battered Smelt

The classic Acadian way to cook smelt is to fry them. I put a twist on that tradition by frying them in this light tempura batter my husband and I use for shrimp. I serve this with heads on because, like anchovies, these fish are so small everything is edible. But you can remove heads and internal organs if desired.

Step: 1

Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes.

Step: 2

Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).

Step: 3

Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.

Step: 4

Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.

Step: 5

Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.

Per Serving: 759 calories; protein 23.6g; carbohydrates 31.9g; fat 52.3g; cholesterol 181.4mg; sodium 779.3mg.

Great taste and not difficult to make , these snack work for any meeting or gathering . When throwing a get-together , large or small , you can’t forget the appetizers . We’ve collect with others of our best appetizer menus that are sure to suprrise your guests. From lips to spreads and all over in between, you’re sure to find the perfect snacks for any gathering .

For your holiday party, be sure to try the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your easy to do .