CookEat Recipe
Smelts with Bacon
Breadcrumb-coated smelts fried until golden and served with broiled bacon, lemon and parsley.
Method
Steps
Step 1
Use twelve fresh good-sized smelts professionally cleaned and gutted by the fishmonger. Pat dry, season with one teaspoon salt and half a teaspoon finely ground white pepper, lightly flour, dip in beaten commercially pasteurized egg and coat in fresh breadcrumbs. Discard leftover coating materials.
Step 2
Broil the six raw bacon slices, turning as needed, until fully cooked to at least 71°C. Keep briefly hot on a clean dish.
Step 3
Heat enough canola oil in suitable deep-frying equipment without overfilling. Fry the smelts in small batches for about ten minutes until golden, the thickest fish centres reach 70°C and the coating is fully cooked. Drain thoroughly on clean food-safe paper and sprinkle a little additional salt over.
Step 4
Arrange on a hot dish with a clean food-safe folded napkin, decorate with six lemon quarters from the one and a half lemons and washed parsley, lay the six hot bacon slices over and serve promptly.
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