This dinner brought back memories for a lot of folks; many remembered eating smelts with homemade white bread and molasses, while others also had them with fried potatoes and onions. Quite a few people had fond memories of eating smelts with their dad or granddad but said that they stopped enjoying them when their loved ones passed. Maybe it’s time to honor their memories with a smelt fry of your own! Thanks to Logan’s Daily Catch for the amazing smelts!
- Total Time: 50 minutes
- 2 lbs whole smelts
- 1 cup flour
- 1 tsp Hot Under The Kilt Acadian Cajun Seasoning ( sub Old Bay)
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp shortening
- 2–3 tbsp shortening
- 2 lbs potatoes
- 1/2 medium onion, diced
- 1 tsp salt
- 1/2 tsp pepper
- Slit the smelt from the tail to the top of the belly, use your finger to remove the insides and then remove the head.
- Place the flour in a shallow dish and add the Cajun seasoning, salt and pepper, mix to combine.
- Dredge the fish in the flour. Shake off the access flour.
- Melt the shortening and fry the fish until crispy, 2 to 3 minutes per side.
- Wash the potatoes and thinly slice.
- Melt the shortening in a cast iron skillet, place the potatoes in a single layer, cook untouched for 5 minutes or until the potatoes are browned on the bottom.
- Flip the potatoes and add the salt, pepper, and onions, cook undisturbed for five minutes then continue to stir the potatoes until they are browned all over.
- Serve with the smelts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Fish, Entrees, Recipes
This is a great recipe for Smelts