Smelts With Deep-Fried Parsley

By Marian Burros

Total Time
15 minutes, plus several hours' marination
Rating
4(15)
Comments
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Featured in: SWEDISH FEAST

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Ingredients

Yield:10 servings
  • 10smelts, whole, butterflied with center bone removed
  • 1 to 1½cups light cream
  • 3tablespoons Worcestershire sauce
  • 10teaspoons chopped dill
  • Rye flour
  • 5tablespoons salted butter, approximately
  • 10large sprigs parsley
  • Vegetable oil for deep frying
  • 10lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

538 calories; 47 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 26 grams protein; 192 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate smelts for several hours in refrigerator in mixture of cream and Worcestershire sauce. When ready to cook, place one teaspoon chopped dill in center of each fillet; close up and dip in flour. Saute in butter until brown.

  2. Step 2

    Remove stems from parsley. Deep fry in hot oil for five seconds. Drain.

  3. Step 3

    Serve each smelt with deep-fried parsley and lemon wedge.

Tip
  • Smelts may be cooked ahead and reheated for five minutes at 450 degrees or served cold with oil and vinegar dressing.

Ratings

4 out of 5
15 user ratings
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Comments

Trasheed

Smelts! Yummy fishes, but does not need all these flavors. Followed recipe exactly, and wished I had just dredged in flour and squeeze of lemon to finish. Fish cook up quick. Maybe 2 min per side. Fried parsley was delicious!

Trasheed

Smelts! Yummy fishes, but does not need all these flavors. Followed recipe exactly, and wished I had just dredged in flour and squeeze of lemon to finish. Fish cook up quick. Maybe 2 min per side. Fried parsley was delicious!

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