SAUTÉED SMELTS OR ANCHOVIES
4 servings
A superlative appetizer or beer snack; serve with a green salad for a memorable lunch. Please read About Searing, Sautéing, and Pan-Frying Fish.
Prepare for cooking:
- 1½ pounds smelts or fresh anchovies
Pour into a shallow dish:
- 1 cup milk or buttermilk, or as needed to cover
Mix in a shallow bowl:
- 1 cup fine cornmeal or flour or a combination
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat the oven to 200°F. Heat in a large skillet over medium heat:
- 4 tablespoons (½ stick) butter or olive oil
When the fat is hot, dip the fish in the milk, coat it with the dredge, and add to the skillet in batches. Fry, turning occasionally, until both sides are golden brown and the flesh is firm and opaque, 6 to 8 minutes total. Drain on a plate lined with paper towels and keep warm in the oven. Add more butter or oil to the skillet, if needed, and fry the rest of the fish. Serve piping hot with:
- Lemon wedges
- (Aïoli, Rémoulade Sauce, or Tartar Sauce)