Smelt fry

Smelt fried, smoked or dried casserole is a delicious dish, even in spring it is held in St. Petersburg. Smeltfish Festival, where this wonderful northern fish is celebrated. One of the main advantages of this commercial species is its fertility and, consequently, its abundance. In this article I would like to show you how to fry smelt, and also to share the smelt recipe in marinade.

First let's get down to the first point of our plan. So, having bought about a half kilo of fish in the store, you carry it home. See that the eyes of the fish are as clear as possible, of course, and that the carcasses are shiny and not broken. If you have already arrived with a catch to the house, do not lose time, start cooking, because the fish can not be stored for long.

Cleaning such a small fish is always quite a boring and not very attractive occupation. Here you can only advise that: small fish, which have 4-5 cm in length, can not be cleaned at all, but those that are longer, you still have to process. We do simply: we cut the abdomen from the side of the tail and move to the head, push the finger inside and pull the insides, trying to grab a black film with them, which is rather bitter, if left inside. Do not worry, if it does not work out right away, practice is a great thing, you will start to get it on the tenth fish. And those fishes that will be spoiled by experiments can be fed to domestic cats, for good reason at the beginning of the article I said that you should buy exactly one and a half kilos.

If your home has its own pets, they would not advise me to feed raw smelt to them. It's one thing - animals homeless, who can starve, if they do not feed, and another thing - their own, domestic, it's still better to wait until the smelt is ready to smelt.

If you have coped with this most complicated stage of the work, then you can be given a medal for heroic work for the benefit of the family. Now you can rest a little, and since the change of activity is the best rest, then we will do this. Pour the flour into a bowl, salt it and roll a dozen fish in a flour. The frying pan on which we poured the oil is already warmed up and waits until we start spreading the fish on it. If you are fond of fried fish with onions, then before you throw a smelt in the frying pan, first fry a little beetle on it.

Do you have a hood? It is better to turn it on to the maximum, when a smelt is cooked, a lot of smoke and chicken are obtained.

Now we start a small home conveyor belt: we roll fish, fry on both sides for 3 minutes, throw it into the plate. Smelt meat is ready. Some gourmets believe that at this stage smelt must necessarily be covered with lemon juice, in St. Petersburg there is no unanimous opinion on this issue, but as a rule all these delicacies are left to gourmets, and they simply eat fish directly from fire, with bones, and some With a head.

You can serve it without garnishing. One and a half kilograms of fish is enough to feed at least five eaters. But for those who do not have dinner for themselves without garnish, we recommend to cook ordinary rice. This will be a win-win option for any fish - proved by millions of Japanese.

And now we turn to the recipe of the smelt pickled. This interesting recipe will require you the following ingredients. Smelt - as much as you want, buy as much. What will the marinade do? Two glasses of water, 80 ml. Vinegar, a teaspoon of salt, a couple tablespoons of sugar, 3 cloves, 5 peppers.

After washing the smelt, throw it into the marinade and boil it, then let it sit on the sieve and wait until all the water drains from it. We put the boiled smelt in a jar in layers, laying on top of each layer with chopped and boiled carrots, onions and parsley. Then you need to pour vinegar into the jar, seal it and put it in the refrigerator. Marinade should be checked before you fill the fish. If you do not like the taste, add salt, sugar or vinegar, and maybe water if it is too strong.

After three days, the smelt is ready for consumption.