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Wed Dec 24, 2014, 10:52 PM

Thank you again for the help with the shells. Now my wife wonders if -when she does her smelts

just coating them in seasoned flour and fry them in a pan would that give them a nice crisp finish or should she break down and use the breading. ( she just finds it too heavy.)

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Reply Thank you again for the help with the shells. Now my wife wonders if -when she does her smelts (Original post)
diabeticman Dec 2014 OP
eridani Dec 2014 #1
diabeticman Dec 2014 #4
Warpy Dec 2014 #2
diabeticman Dec 2014 #3
Lugnut Dec 2014 #5
diabeticman Dec 2014 #6

Response to diabeticman (Original post)

Wed Dec 24, 2014, 11:54 PM

1. Panko is a much lighter alternative n/t

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Response to eridani (Reply #1)

Thu Dec 25, 2014, 12:16 AM

4. She knows. I forgot to remind her to get the panko...

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Response to diabeticman (Original post)

Thu Dec 25, 2014, 12:06 AM

2. Smelts are incredibly oily fish

so a light coating of flour or cornmeal should be it.

Factoid: they called them candlefish because with a little drying, you could substitute them in a pinch.

A roommate used to bake them in milk. They weren't that bad, either.

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Response to Warpy (Reply #2)

Thu Dec 25, 2014, 12:15 AM

3. cool I will passed it on to my wife

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Response to diabeticman (Original post)

Thu Dec 25, 2014, 02:33 AM

5. I just made them for Christmas Eve dinner.

I soak them in milk overnight then drain them before frying. I add some garlic powder and Lawrey's seasoned salt to flour, coat them and fry them in vegetable oil. I wouldn't bread them. It's really not necessary.

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Response to Lugnut (Reply #5)

Thu Dec 25, 2014, 08:53 AM

6. sounds tasty.

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