Crispy fried Smeltfish can be cooked in a matter of minutes and they are delicious! They’re crispy, packed with flavour and delicious as an appetizer, or for a fast dinner.
- Tips for a successful experience
- Serve suggestions
- Crispy Fried Smelt Fish
I initially planned to call it crispy dilis however after researching on the internet I realized that it’s actually anchovy and is not smelt fish. If you’re already familiar with the sort of fish and are aware of what they’re known as in Tagalog you are welcome to share your thoughts via the comments below.
So, I cooked two pounds of fish for lunch this morning and they were delicious! I really enjoyed these crisp fried smelts with pico de gallo and sawsawan however I’m sure they’re equally tasty with Ginisang Munggo or upo ginisang.
Because of the fish’s tiny size, getting rid of their entrails, without cutting them into pieces is difficult to work. However, you should not skimp on this step because the insides may taste unpleasant and unpleasant, according to the food blogger who is now full-time and was lazy to take the time to do it the first time around and ended up with a large quantity she could not take in.
One user commented that she used tweezers to remove the fish easily. Thank you for sharing this idea!
For a super crunch, I would suggest mixing flour and cornstarch for dredging these babies up. Cornstarch is a great addition to all-purpose flour, stops the formation of gluten and absorbs moisture to give a more crisp coating.
Seasonings to add are a good idea. I made use of garlic powder, salt and pepper. Feel free to play around with your own choice of herbs and spices, such as chilli powder, cayenne pepper Italian seasoning and curry powder.
- Remove the fish from the tank and dry it using paper towels to allow the coating to stay in place.
- For the best crunch make sure you use enough oil to completely submerge the smelt. Then, bring it to a temperature between 350 F to 350 F.
- Utilize high-smoke point oils, like avocado, canola Safflower, peanut, or safflower oil.
- Be careful not to overfill the pan. Cook in batches as necessary to prevent the temperature from dropping. Bring the oil back up to 350 F prior to adding your next batch.
- Crispy fried smeltfish are perfect for an appetizer served with an ice-cold beer or an easy meal served with steamed rice, and your option of a vegetable dishes like Kamote Tops or grilling eggplant and salty egg salad.
- The fish that is fried should be eaten fresh cooked and don’t last long since they become less crisp over time. I recommend cooking just enough to have one meal to ensure maximum enjoyment.
- 2 pounds small Smelt Fish
- 3/4 cup of flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- One teaspoon of powdered garlic
- 1/4 teaspoon of pepper
- canola oil
- Utilizing your hands to gently push off the top of the fish, then slowly pull the gills out with the Entrails. Rinse with cold water and then drain the excess.
- A bowl is used to mix flour with cornstarch, garlic powder, salt and pepper.
- Dredge the smelt fish in flour mixture, coating it completely.
- In a large skillet over medium-high heat, cook about 2 inches deep of oil. Add the fish after shaking off the excess flour. Deep-fry for 3 – 5 mins, or until crisp and golden.
- Take the pot off the stove and pour it out into a colander placed in the bowl. Serve hot.
I originally planned to label it crispy Dilis but after a little research online, I discovered that the fish is anchovy. It isn’t smelt fish. If you’re familiar with this kind of fish you’re familiar with what they’re referred to in Tagalog it is possible to leave your comments in the comments below.
So I cooked two kilograms of salmon for breakfast this morning and they were delectable! I really loved these crispy fritters served with Pico De Gallo, and sawsawan but I’m sure they’ll be equally good when served with Ginisang Munggo or Ginisang up.
Due to the size of the fish and small size, getting rid of their entrails and not cutting them into pieces, is difficult. However, it is important not to cut corners on this process as the insides can be unpleasant and unpleasant, as per one food writer who now works working full-time. She didn’t make the effort to do this the first time and ended up with a huge amount she was unable to consume.
One user shared that she had used tweezers to get rid of the fish with ease. Thank you for sharing this idea!
For a scrumptious crunch, I suggest mixing cornstarch with flour to mix these two together. Cornstarch is an excellent addition to all-purpose flour. It slows the development of gluten and also absorbs moisture to create a crisper coating.
Add seasonings are an excellent idea. I used garlic powder as well as salt , and black pepper. You are free to experiment with your own selection of spices and herbs, like chilli powder, cayenne pepper Italian seasoning, and curry powder.
Calories: 544kcal, Carbohydrates: 25g, Protein: 41g, Fat: 31g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 583mg, Potassium: 551mg, Fiber: 1g, Sugar: 1g, Vitamin A: 341IU, Vitamin C: 1mg, Calcium: 640mg, Iron: 3mg“This website offers approximate nutrition information to aid in your decision-making and as a courtesy. Information on nutrition is primarily gathered via data from the USDA Food Composition Database, whenever it is available, or other calculators online.”