|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
3/4 cup rye flour
1/3 cup all-purpose flour
1 tsp. salt, or more to taste
2 tsp. caraway seeds (optional)
1 cup vegetable oil for frying
2 lb. fresh smelts, heads and tails left on, cleaned, rinsed, and patted dry
Apple cider vinegar or lemon juice
|
Directions:
|
On a large plate, combine the rye and white flour, salt, and caraway seeds and mix well.
Heat the oil in a large heavy skillet over medium-high heat until very hot but not smoking.
Roll the smelts in the flour mixture, and fry, a few at a time until crisp and golden, about 1 minute on each side. Drain on paper towels. Serve with vinegar. Serves 4 to 6 as a snack.
|
Comments from olga
:
|
Served as a snack with beer, these very tasty, crisp, tiny fish are the Estonian equivalent of popcorn. They are sprinkles with vinegar and consumed with great gusto. I don't advise using frozen smelts for this dish.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
