Cornmeal-Crusted Smelts With Corn Dressing
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup canned or frozen corn kernels
- ¼cup finely chopped red bell pepper
- ½jalapeno pepper, seeded and minced
- ¼cup finely chopped onion
- 1teaspoon dill seed
- 1½tablespoons sugar
- 4tablespoons cider vinegar
- ¼cup water
- 18smelts, cleaned, gutted and headless
- 1cup skim milk
- 1cup stone-ground yellow cornmeal
- Salt and cayenne pepper to taste
- 3tablespoons butter or vegetable oil
- 1cup homemade or commercial mayonnaise
- 1tablespoon strong mustard
- Lemon wedges
Nutritional analysis per serving (6 servings)
454 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 19 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 372 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
- Step 1
Combine the corn, bell pepper, jalapeno pepper, onion, dill seed, sugar, vinegar and water in a small non-aluminum saucepan. Bring to a simmer and cook gently for 30 minutes. Set aside to cool.
- Step 2
While the corn mixture is cooking, rinse the smelts and pat them dry. Place them in a bowl and add the milk. Season the cornmeal with salt and cayenne pepper to taste and place in a shallow dish.
- Step 3
When the corn mixture has finished cooking, heat the butter or oil in a large nonstick skillet. Roll the smelts in the cornmeal mixture to coat them, place them in the skillet and cook over medium-high heat about two minutes on each side until lightly browned. Transfer the smelts to a warm platter.
- Step 4
Drain the corn mixture of any excess liquid, then mix with the mayonnaise. Stir in the mustard and season to taste with salt and pepper.
- Step 5
Serve the fish garnished with lemon wedges with the sauce on the side.
Private Notes
Comments
It seemed like a lot of work but everything tasted delious . I used tiny frozen inexpensive smelts and combined recipes marinating the fish in buttermilk and Worcestershire sauce . Took out the pepper ,corn mix when it finished cooking and used the same pan to fry the fish.
We thought the breading was too much for the smelt. But the sauce was lovely. We used it as a condiment on things like burgers.
3.5 :) a nice simple recipe esp if you do the cooking part of the dressing ahead of time. Found some beautiful wakasagi, this recipe made a nice refreshing dish. Made as is, except the mayonnaise really could be halved. we doubled the whole recipe otherwise and barely used 1/3c mayo, which suited us.
It seemed like a lot of work but everything tasted delious . I used tiny frozen inexpensive smelts and combined recipes marinating the fish in buttermilk and Worcestershire sauce . Took out the pepper ,corn mix when it finished cooking and used the same pan to fry the fish.
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