INGREDIENTS
2 lbs Great Lakes Food Whole Smelt, thawed | 907 g
1-1/2 cups dried bread crumbs | 375 mL
2 tsps salt | 10 mL
1/2 tsp pepper | 2 mL
1/2 cup cooking oil | 125 mL
4 eggs
lime wedges, dill for garnish
BREADING SMELT
On waxed paper, combine bread crumbs, salt and pepper. In a pie plate, beat eggs with 1/4 cup water. Dip smelt in egg, one at a time, then bread crumbs. Repeat and dip again if you prefer a slightly heavier coating. Place smelt on a separate sheet of waxed paper.
PAN-FRYING
Pre-heat a large skillet on medium-high. Heat cooking oil until hot. Carefully place smelt in pan. Cook a few at a time, about 3-4 minutes per side, until smelt flakes easily with a fork. Drain on paper towel. Arrange smelt on a platter with lime wedges and cherry tomatoes. Drizzle warm dill sauce over smelt. Garnish with dill. Makes 6 servings.
DILL SAUCE
About 20 minutes before cooking smelt, mix ingredients together. Warm over medium heat stirring occasionally. Keep warm until serving.
Final nutritional values should be calculated with all ingredients used.
INGREDIENTS
1 cup minced dill | 250 mL
1/2 cup olive oil | 125 mL
1/2 cup lime juice | 125 mL
1/3 cup chopped capers | 75 mL
2 hard-boiled eggs, minced
1 garlic clove, minced
