20.05.2020
54
Recipe information
Cooking:
15 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
517.21
Carbohydrates:
3.66
Fats:
21.2
Squirrels:
78.12
Water:
399.57

Ingredients

Title Value
1. Smelt 500 Column
2. Flour 4 art. l
3. Salt 1/2 Tsp
4. Black pepper 1/2 Tsp
5. Paprika 1 art. l
6. Thyme 3 twig
7. Vegetable oil 5 art. l

Cooking

1. Stage

Rinse the smelt well under running water.

1. Stage. Rinse the smelt well under running water.

2. Stage

Put the fish in a bag, add flour, salt, pepper, paprika and thyme.

1. Stage. Put the fish in a bag, add flour, salt, pepper, paprika and thyme.

3. Stage

Close the bag and shake several times so that the fish is completely covered with flour and spices.

1. Stage. Close the bag and shake several times so that the fish is completely covered with flour and spices.

4. Stage

Heat vegetable oil in a pan and lay out the fish. Fry on both sides until golden brown.

1. Stage. Heat vegetable oil in a pan and lay out the fish. Fry on both sides until golden brown.

5. Stage

Serve can be warm or cold.

1. Stage. Serve can be warm or cold.

6. Stage

Bon Appetit!!!

7. Stage

The fried smelt is very tasty, juicy and crispy, it is a wonderful appetizer for beer. This method of preparation is great for any small fish, the most important thing with such a breading is that the flour remains in the right amount and does not remain in large quantities in the pan. You do not need to gut the fish for this recipe, but you can if you wish. If you have frozen fish, it is important to defrost it correctly, place the smelt on the top shelf of the refrigerator and defrost it for several hours or at night; in some cases, do not defrost it in water, as the fish will become watery and lose their taste.