Is it possible to fry smelt with the head. Smelt fried in flour after marinade

Many states have their own National dishes, but few have been assigned such a status as an “urban delicacy”. For St. Petersburg similar traditional dish is a smelt.

It is relatively small in size and at the same time a fish with perfect taste. She is able to give an incomparable gastronomic pleasure. To enjoy fish, you need to know how to properly clean and cook it.

Basic cleaning methods for smelt

Removing scales is a prerequisite, but you can do it different ways. At the moment, there are three methods for high-quality cleaning of smelt. Regardless of the chosen method, such things as a small and sufficient sharp knife or special scissors, a cutting board, as well as clean water.

First way

This method is ideal if you want to fry the fish completely. Here you just need to remove the scales. For cleaning, you will need to perform the following manipulations:

1. The fish is taken by the very tail.
2. It is placed under water, which runs with relatively little pressure.
3. The scales are removed with a knife, from the tail towards the head.

So you can quickly remove all the scales and use the product for frying.

Second cleaning method

This technique consists in the urgent need to completely remove all the insides, but at the same time everything must be done so that the head of the fish is not touched. Cleaning is carried out as follows:

1. Scales are removed in the usual way described above.
2. After that, you need to take a knife and make an incision from the side of the abdomen. In this case, it is necessary to move in the direction from the tail to the head.
3. As a result of the actions performed, a cut is obtained.
4. It is necessary to carefully remove all the insides from it.
5. The belly should be washed thoroughly.

Important! It is worth paying close attention to the insides, some of which may well be present inside. Washing must be done very carefully.

If milk is found in the inside or delicious caviar, after washing it all can be put back and fry all together, and you can also fry everything separately.

Method three

When cleaning in this case the insides are removed immediately with the head. For faster and better cleaning, it is recommended to use scissors. This method is the most effective, since the use of scissors makes it possible to leave milk and caviar intact during the cleaning process, only all unnecessary is removed. The essence of cleansing is:

1. All scales are removed from the smelt.
2. With the help of scissors, a small incision is made along the ridge, after cutting all the bones present. The head will rest only on the fins.
3. The head simply comes off at the same time as the intestines and other unnecessary fragments.
4. The fish is thoroughly rinsed under running and clean water.

After carrying out such actions, the fish is completely ready for frying.

Regardless of the method chosen, when cleaning fish, rub your fingers with salt. this will prevent it from slipping out of your hands. Another useful advice is the ability to use a special scraper or grater. In this way, a faster and more accurate method of cleaning can be provided.

Some fish lovers do not clean it, but this is not correct. Professional chef it is strongly recommended to clean not only the scales, but also all the insides. This is the only way to be sure that the fish will be appetizing not only in appearance, but also in taste.

Specialists and real smelt lovers prefer the method of cleaning through two cuts. One can be done near the head, and the second will cut the abdomen.

Important! In the process of removing the entrails, care should be taken not to violate the integrity of the gallbladder. Otherwise, the place where bile penetrates, strong bitterness will appear.

How to fry fish

Smelt is small in size, but it is enough delicious fish. Fresh smells pleasantly of cucumbers, and when frying, it emits an indescribable aroma. It is for this reason that many fish lovers prefer to fry it, especially since this is one of the simplest and therefore popular methods of processing it.

To cook deliciously, fry smelt, you will need to prepare the following components:

• smelt itself;
• egg;
• a small amount of breadcrumbs;
• some oil;
• salt.

The fish must be washed, carefully remove all the scales and entrails, or you can not clean it if the fish is small. After cleaning, it must be thoroughly rinsed and dried a little, sprinkled with salt and it is worth leaving the fish for 30 minutes to salt.

After it needs to be breaded - you need to beat the egg and pour some cooked crackers. In the process of frying, smelt must be dipped in a special breading and spread on preheated oil. If there is a lot of it, that's good, you need it to cover the fish completely. After the smelt turns golden on both sides, you can judge that it is ready.

Important! Be careful while frying as the oil is very hot.

Fish is served with boiled or fried potatoes and greenery. It also goes very well with a pre-made vegetable salad. If you want to eat fish without a side dish, you can easily get by with a standard sour cream sauce.

Fried smelt in a frying pan

Smelt is a wonderful fish in every way. She doesn't have scales - that's a huge plus! Fry in just minutes - save time and effort. Very soft, juicy and not greasy. But the main thing is an unusual aroma, this fish does not have a specific fishy smell and smells like fresh cucumbers. Try to cook it at least once - I'm sure you won't regret it! I will show you how delicious to fry smelt in a pan with flour and spices. The fish will be both small (by the way, it does not need to be gutted), and larger.

It turns out very tasty fried smelt breaded from the flour mixture: add a pinch to the flour ground pepper, paprika and salt. Spices with a strong, pungent aroma are best avoided so as not to interrupt the unusual smell of fresh smelt.

Ingredients

• fresh smelt - 500 g;
• wheat flour - 1/3 cup;
• fine salt - to taste;
• black pepper, paprika - 1/3 tsp each;
• refined sunflower oil - 5-6 tbsp. l.

How to fry small smelt in a pan. Recipe

I have tried frying both fresh and frozen smelt. I didn’t notice a difference, so if you can’t buy fresh, take frozen. You need to defrost it in a gentle way, in the refrigerator on the bottom shelf. I caught fish of different sizes: from very small, like a sprat, to larger ones. The smaller one was set aside for frying as a whole, the larger one will need to be gutted, leaving the caviar.

There is no need to gut small smelt. Rinse thoroughly before frying cold water I lay it out on a paper towel. When it dries, transfer to a plate, sprinkle with fine salt.

For breading fish, I adapted plastic bag. I pour flour, mix with spices.

I put in a portion of fish. I close it and shake it vigorously several times.

On smelt, a uniform flour layer is obtained, it keeps well, when frying, the flour almost does not crumble. Hands will be clean, and no flour is sprinkled around. Very convenient, I recommend to try.

Pour enough oil into a deep frying pan to cover the tails of the fish. I warm up, spread a portion of smelt. Fry over medium heat for 2-3 minutes golden brown from below. The pan is not covered with a lid, small fish are fried very quickly.

I hook the fish with two forks or a spatula, turn it over. On the other hand, the same amount is fried. In general, it takes about five minutes to fry a serving, no more.

Smelt is served as soon as it is fried, piping hot. It is categorically not recommended to warm up: the taste is not the same, the fish will become dryish.

It is more convenient to eat fried smelt with your hands, dividing it into two fillets. small bones it does not, and a thin ridge is easily removed.

How to cook large smelt in a pan

1. I gutted the larger fish, cleaned it. There is no need to incise the abdomen, the insides are easily removed along with the head, you just need to pull slightly. The caviar remains in place. After cleaning, I rinse the fish and dry it.
2. I made the breading the same as in the first recipe, but with the addition of salt. In addition to wheat flour, you can take corn flour, roll in breadcrumbs or semolina. Just keep in mind that the crust will turn out denser and rougher, not so soft.
3. Pour oil into a deep heavy skillet. Let me warm up well. With insufficient heating, the fish will turn out oily, greasy, with a pale crust. Smelt is fried for about three to four minutes on each side, the fire is slightly stronger than average.

For a side dish, you can boil potatoes, rice, make mashed potatoes. We have fried smelt goes well without a side dish, with lemon, fresh vegetables. Bon appetit everyone! Your Plushkin.

Detailed cooking recipe with tips and secrets in video format

Fried smelt is great option dinner for lovers of crispy fish. It will take a minimum of time to prepare this dish, and the result will make you start eating immediately.

The recipes for cooking fried smelt are quite similar, but each has a certain nuance that will bring zest to the dish. Can this fish be fried? various batters. Some housewives use such ready-made fish for cooking other dishes.

It should be borne in mind that the calorie content of fried smelt is quite high - 184 Kcal per 100 g. Therefore, you do not need to get carried away with it.

Fried smelt in a pan

Any housewife will cope with the preparation of such a fish. The recipe contains ingredients that are available in every home. You only need to purchase 1 kg of fish.

For breading, you need to cook 2-3 eggs and flour. The fish is defrosted and cleaned well. The scales of the smelt leave well. The fish is washed and salted in a large bowl.

Some housewives remove the insides before frying, because they can give ready meal bitterness. And others do not do this - their light aftertaste suits them.

During cooking, the ridge of the fish becomes very soft, and it can be safely eaten with meat. Smelt is light fresh aroma, and it does not need to be clogged with spices.

The pan is heated over high heat, vegetable oil is poured into it. Eggs are beaten with a fork in a bowl. Smelt crumbles from all sides in flour. Then she dips herself in the egg and goes to the pan.

The fish is fried over high heat until a crust forms. It is served on a dish, you can decorate with herbs.

With carrot

This recipe for fried smelt involves marinating it after roasting. It is necessary to defrost and clean 1 kg of fish. Then it is fried until half cooked in vegetable oil (roll in flour in advance).

To prepare the marinade, you need to grate the carrots on coarse grater. She is placed in the water. Salt and sugar are added here - 1 tbsp each. l. For taste, put a few bay leaves and black peppercorns.

The marinade is boiled for 5-7 minutes. Before removing from heat, vinegar is poured - 100 ml per half liter of water. While the marinade cools down a little, you need to cut the onion into half rings.

Smelt is laid out in a pan in layers with onions. Then it is poured with marinade. The fish is kept in the refrigerator. It can be eaten after 12 hours.

You can also cook another dish in a similar way. Smelt in the same amount is fried in flour breading. At this time, grated carrots and onions, chopped into cubes, are sautéed in another bowl. At the end of cooking, 1-2 tbsp. l. tomato paste and some water.

The filling is stewed over low heat. Then the finished fish is placed in it. The dish languishes for another 20 minutes. Thus, the smelt becomes very tender and soft. It is worth remembering that with this method of cooking, the fish does not have a crispy crust.

With lemon and chili

Fried smelt has a very pleasant aroma that smells like fresh cucumber. In order not to spoil this flavor, it is advisable to use spices in minimal quantities.

To prepare the dish, you need to defrost 1 kg of smelt. The fish is cleaned and washed. The flour is sifted, a little dry garlic and a pinch of salt are added to it.

Smelt crumbles in this breading from all sides. A deep frying pan is put on fire and vegetable oil is poured. Smelt is laid out on the bottom in an even layer.

The fish is fried on all sides until a brown crust is formed. Before serving, sprinkle with a little paprika. It should be remembered that you can not overdo it with lemon, otherwise the fish will have sour taste.

In beer batter

This fried smelt recipe (see photo below) can be used to make fragrant snack for beer. Such a fish will be crispy, and it can be eaten without choosing the bones.

500 g of fish must be washed well and dried for paper towel. At this time, you can cook batter. 100 ml of any light beer mixed with 2 tbsp. l. vegetable oil and 2 tbsp. l. flour.

Pour into a deep frying pan sunflower oil odorless in enough. Each fish is dipped well in batter and sent to fry.

When the smelt turns brown, it is removed with a slotted spoon and sent to a paper towel to soak into it. excess fat. During cooking, the alcohol will completely evaporate, so the dish can be safely offered to older children. It is better not to give smelt to babies so that they do not choke on the bones.

St. Petersburg

This pan-fried smelt cooks very quickly. To prepare it, you need to buy 1 kg of fresh fish. It is washed and the insides are drawn out. If there is caviar, then it is left in smelt.

The fish is salted in a large bowl and mixed well with your hands. While the smelt marinates a little, you can make a batter. To do this, mix 3 tbsp. l. flour, 70 g mayonnaise and 1 egg.

The fish is pierced by the tail with a fork and dipped in batter. Then she goes to the pan. Smelt is well fried in vegetable oil. It should have a crispy crust.

The fish is served hot so that the breading remains crispy.

In a slow cooker

How to quickly cook dinner? The answer is very simple. Fry smelt and boil whole potatoes. To cook fish, you can use a slow cooker.

0.5 kg of smelt is cleaned and dried on a paper towel. Whisk 2 eggs in a separate bowl. In another bowl, flour and fish spices are mixed.

The smelt is rolled in breadcrumbs and then in the egg. Vegetable oil is poured into the multicooker bowl. This is where the fish goes. After 10 minutes, it turns over to the other side.

Fried smelt in a slow cooker will be ready in 20 minutes. It is advisable to serve the dish hot, otherwise the desired "crunch" will disappear.

Casserole

This recipe will help feed the family a delicious dinner. To prepare the casserole, you need to take:

• smelt;
• potatoes - 3 pcs.;
• fresh tomatoes- 2 pcs.;
• eggs - 2 pcs.;
• milk - 100 ml;
• hard cheese- 50 g;
• butter- 20 g;
• spices.

It often happens that no one wants to finish eating cold fish the next day. In this case, it can be used to make casseroles.

10-12 pieces of fish to clear from the ridge. Potatoes are boiled in uniforms until tender. Let it cool down and clean it up. Tomatoes and potatoes are cut into small cubes.

Green onions and dill are chopped with a knife. All prepared vegetables are mixed in one bowl with the addition of a small amount dry basil and grated cheese.

The baking dish is greased with butter. A fillet of fried smelt without tails is laid out at the bottom. A mixture of vegetables is laid out on top. In a separate bowl, eggs are mixed with milk. They are well whipped with a fork or mixer at low speed.

The form is sent to the oven at a temperature of 200 0. The dish should be cooked until a little browned on top.

This recipe can be used for cooking in a slow cooker.

Smelt is an oblong fish of small size, which is found in the Gulf of Finland and the Neva, where it is caught, and in in large numbers. You can buy it in dried, dried, chilled or frozen form. Most often it is found dried or dried, as it is considered among our compatriots one of the best snacks for beer. However, much more benefit she will bring if you make it for lunch or dinner. If you feel like this small fish, like smelt, requires a lot of fuss and is nothing special, and besides, it is prohibitively expensive, then you are deeply mistaken. People who know how to cook smelt often prefer it. It is tender and fatty enough to be prepared in any way, but not so high in calories as to spoil your figure (100 g of smelt contains about 100 kcal). She has a unique and very pleasant taste, and the specific aroma that it possesses only contributes to the appearance of appetite. If we add here the mass useful substances, for example, vitamins of groups B, A, D, which are found in smelt in huge number, then it becomes clear that this fish is worth the money.

Cooking features

Smelt can be cooked in any way: steamed, fried, baked, used to make soup. At the same time, the process of cooking smelt does not contain any particular difficulties, but it will not hurt to know a few of its features.

• Smelt has scales. It is removed quite easily, but this does not mean that cleaning the fish from scales can be taken lightly. A small flake caught in food will spoil all the pleasure of lunch or dinner. To prevent the scales from flying apart, it is better to clean the fish in water using a special grater. Then it needs to be thoroughly washed and only then proceed to gutting.
• We are used to that small fish you can cook with the head without removing the insides from it. However, smelt must be gutted. Her head is cut off and the insides are taken out through the hole formed. To facilitate the work, you can make an incision along the abdomen. If caviar is found in smelt, it is advisable to leave it to cook with fish, since smelt caviar is especially healthy and tastes good.
• When frying smelt, it is recommended to bread it. Spread the fish on a hot frying pan and fry in a large amount of boiling oil. In this case, the smelt will brown well and will not burn. Excess oil can be easily removed by spreading fried fish on paper napkins, which quickly absorb excess fat.
• The cooking time of smelt depends on its size, because there are specimens weighing 100 g and specimens weighing three times more. In recipes, most often indicate the time required to bring medium-sized smelt to readiness. In order for all the fish to cook at the same time, you need to choose similar in size.

The technology for preparing smelt depends on the cooking method and the specific recipe.

How to cook smelt in a pan

• smelt - 1 kg;
• chicken egg - 2 pcs.;
• wheat flour - how much will go;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Clean, gut and rinse the smelt well. Dry the fish with a towel.
• Sift flour, add salt, pepper and mix.
• Whisk the eggs in a separate bowl.
• Pour oil into the pan, put on fire.
• After a few minutes, when the pan is hot enough, roll the smelt in flour, then dip in the egg and coat in flour.
• Drop the smelt into the boiling oil. Fry on both sides until golden brown. On average, frying will take 8-10 minutes.
• Place the smelt on a paper towel. When it absorbs excess oil, arrange the smelt on plates and serve.

You can fry smelt without using eggs - it is fatty enough to remain juicy, even if the breading consists of only one flour.

How to cook smelt in the oven

• smelt - 0.7 kg;
• lemon - 1/4 pc.;
• olive oil - 60 ml;
• bay leaf - 4 pcs.;
• salt, spices for fish - to taste.

Cooking method:

• Remove the scales from the smelt, remove the head and entrails, rinse well and pat dry with paper towels.
• Rub the fish with spices and salt.
• Fold a large piece of foil in half and brush the center with vegetable oil.
• Place the smelt in the center of the foil.
• Mix the remaining oil with the juice squeezed from a quarter of a lemon, pour the smelt with this sauce.
• Arrange laurel leaves and allspice peas on top.
• Raise the edges of the foil and secure at the top.
• Put the foil with smelt on a baking sheet and send it to the oven preheated to 200 degrees.
• 20 minutes after the start of baking, unfold the foil and continue to bake for another 10 minutes.

Smelt baked in foil can be served as an appetizer for beer or as a main dish for lunch or dinner. It can be supplemented with a side dish of rice or potatoes, but can be left without a side dish.

Stuffed smelt

• large smelt - 1 kg;
• crushed crackers - 0.3 kg;
• vegetable oil - how much will go;
• lemon - 1 pc.;
• chicken egg - 2 pcs.;
• tomato paste - 50 ml;
• fresh parsley - 50 g;
• champignons - 100 g;
• salt, spices - to taste.

Cooking method:

• Finely chop the parsley with a knife.
• Wash the mushrooms, blot with napkins and cut into thin plates.
• In a small container, mix tomato paste with a spoonful of vegetable oil, herbs and mushrooms. Remove for 20 minutes in the refrigerator.
• Squeeze out the juice from the lemon. Add salt and spices to lemon juice.
• Clean and wash the fish, remove large bones from it. Cover lemon juice with spices and leave for 10-30 minutes.
• stuff the fish tomato paste and sew it up.
• Whisk the eggs in a bowl, dip the fish in them.
• Roll the smelt in breadcrumbs.
• Deep fry the fish for 15 minutes.
• Take it out and put it on a paper towel.
• When the fish has cooled down a bit, and the napkin has absorbed excess fat, remove the threads from the fish and carefully move it to the dish.

Smelt cooked according to this recipe, may even be applied to festive table. For normal family dinner it fits even better.

Smelt in sauce

• smelt - 0.5 kg;
• onions - 100 g;
• butter - 50 g;
• water - 0.2 l;
• white dry wine- 50 ml;
• cream - 50 ml;
• wheat flour - 20 g;
• salt, herbs, spices - to taste.

Cooking method:

• After cleaning, gutting and washing the smelt, dry it with paper napkins. Rub with spices. Salt lightly.
• Peel the onion and cut it into small pieces.
• Melt the butter in a frying pan and fry the onion in it.
• Remove the onion from the pan, put the smelt on it.
• Sprinkle the fish with flour, put the onion on top.
• Pour wine over fish, then cream.
• Pour in water.
• Simmer the fish for 15 minutes after the sauce boils.

As a side dish for smelt stewed in white sauce, you can serve rice or mashed potatoes. It is permissible to serve it separately, with only the sauce in which it was stewed.

Pickled smelt

• smelt - 0.5 kg;
• lemon - 2 pcs.;
• garlic - 5 cloves;
• salt - 10 g;
• olive oil - 100 ml;
• fresh dill - 50 g;
• green onion- 20 y.

Cooking method:

• Cut the garlic into slices.
• Finely chop the dill and green onion with a knife.
• Heat the olive oil slightly by dissolving the salt in it. Mix it with dill and green onions.
• Squeeze juice from lemons.
• Clean, gut the smelt, remembering to remove its head. Put the fish in a rectangular container with the belly up. Lay garlic cloves on top. Pour lemon juice over and refrigerate for an hour.
• After the specified time, remove the garlic from the fish. Transfer the fish to cling film.
• Drizzle with herb oil, wrap well in clingfilm. Remove to refrigerator.

Marinate a medium-sized smelt according to this recipe for at least 24 hours; if your fish is large, double this time.

Smelt ear

• smelt - 1 kg;
• water - 2–2.5 l;
• potatoes - 0.3 kg;
• onions - 100 g;
• celery root - 100 g;
• carrots - 150 g;
• salt, pepper - to taste;
• bay leaf - 2 pcs.;
• allspice peas - 5 pcs.;
• nutmeg - a pinch;
• fresh herbs - 100 g.

Cooking method

• Wash the smelt, having previously cleaned and gutted it. If the fish is large, it can be cut into pieces.
• Peel the potatoes and cut into small cubes.
• Cut the peeled celery root into small cubes.
• Grind the peeled onions and carrots in the same way.
• Fill a pot with water and put vegetables in it.
• Put on fire and bring to a boil. When the water in the pan boils, add salt and spices, cook for 15 minutes.
• Put the smelt, cook the soup with it for 10 minutes.
• 5 minutes before the soup is ready, add half the chopped greens. Use the remaining greens to decorate the dish when it is served at the table.

If you put smelt immediately with vegetables, then by the time they are ready, it will boil too much. Some add smelt to the ear Bell pepper. One piece for the indicated amount of ingredients will be enough. It is better to cut it into small squares.

Smelt is very tasty, satisfying and useful fish. If you know how to cook it, you will greatly enrich your daily diet, especially since there are a lot of ways to cook this fish.

There is a simple and sure way to unmistakably determine that a real, real spring has come in St. Petersburg. No, this is not the sun and not heat - it happened that spring came to our city when the famous icicles were still threateningly hanging from the roofs of Nevsky and Petrogradka. This sign is the smell of fried smelt, similar to the smell of cucumbers, alluring, filling the courtyards-wells and coming from every front door.

For several weeks, frying smelt turns into the national sport of the city on the Neva. Then, when the excitement subsides a little, St. Petersburg residents, satiated with smelt, begin to excel in everything they can - this fish is dried, smoked, marinated,. And yet - I'm not lying, ask anyone - better than smelt, which was simply rolled in flour and fried in oil, nothing has yet been invented.

Fried smelt a la Leningrad

Clean the smelt from scales, gut (caviar, if it gets inside, some fry, but I prefer to pickle - it's a miracle how good), dry and salt. Bread the smelt in flour, shaking off the excess, for which there is one simple and elegant way: sift a little flour through a sieve into a flat plate, put the fish on top and sift a little more flour on top, so it will leave quite a bit. Pour odorless vegetable oil into a saucepan about half a centimeter deep, and fry the smelt until golden brown over medium heat for 3-4 minutes on both sides.

Any complication of this simple recipe, as a rule, it can only worsen, but there are a couple of exceptions. First, try adding turmeric to the flour, which will give the fish a golden yellowish color and a pleasant, subtle aroma. Secondly, experiment with flour - rye, corn or whole grain Wheat flour can give fried smelt new flavors and textures. Well, fried smelt, regardless of the nuances of the recipe, should be served in the simplest way - with a slice of lemon and vegetables, only lightly seasoned with freshly ground pepper and sprinkled with finely chopped dill.