Light, crunchy fried smelt paired with a vinegar dipping sauce—quick, easy, and perfect as pulutan or with rice!
How to Make Crispy Fried Smelt
Clean and season the smelt, then coat them in a mixture of flour, cornstarch, and spices. Fry in hot oil until lightly golden, let them rest, then fry again for extra crunch. Serve hot with vinegar dipping sauce.
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Ingredients you'll need
Notes and substitutions
- Smelt: This is also known as shishamo or sisamo. It's a small, thin-skinned fish often enjoyed whole—bones and all. You can use fresh or frozen. I removed the heads for larger ones, but you can leave them on if they're small since they’re tender enough to eat whole.
- Flour + cornstarch: This combo makes the coating light and crispy. You can also swap the cornstarch with rice flour or potato starch if that’s what you have.
- Baking powder: This helps make the coating lighter and a little crispier. If you don’t have it, you can skip it—the coating will still turn out crunchy.
- Sawsawan: I made a vinegar dipping sauce, but feel free to make it your own—add a splash of soy sauce, calamansi or lemon juice, sliced onions, or even tomato if you like.
How to make this recipe
Step 1: Prep the smelt
If using frozen smelt, thaw completely. Using kitchen scissors, cut off the heads (optional, but recommended for larger ones). Then, cut along the belly—just enough to open it up.
Remove the guts and rinse under cold water while scraping out the dark lining inside—don’t worry, it comes off easily with your fingers. No need to drain the fish completely—having a bit of moisture helps the coating stick later.
Step 2: Season the fish
Place the cleaned smelt in a bowl and sprinkle with enough salt—just like you would season other fish before frying. Toss gently to coat.
Step 3: Prepare the coating
In a bowl, mix ¾ cup all-purpose flour, ½ cup cornstarch, 1 tablespoon garlic powder, 1 teaspoon paprika, a pinch of salt, and some ground pepper.
Step 4: Coat the smelt
While the smelt is still slightly wet, toss them in a bowl with the flour mixture. That bit of moisture helps the coating stick and gives you those nice craggly, crispy bits when fried.
Use your hands to press the coating onto the fish so it clings well. Shake off any excess before frying.
Step 5: Fry the smelt (first fry)
Heat about ½ inch of oil in a pan over medium heat. To check if it’s ready, drop in a bit of flour—it should sizzle right away.
Fry the smelt in batches—don’t overcrowd the pan. Cook for about 2 to 3 minutes per side, or until lightly golden.
Transfer to a rack or paper towel-lined plate while you fry the rest. Let them rest for a few minutes before the second fry.
Step 6: Fry again (second fry for extra crunch)
Raise the heat to medium-high. Once the oil is hot again, return the smelt to the pan in batches. Fry for about 1 minute per side, or until they turn deeply golden and extra crispy.
Drain on a rack or paper towel-lined plate to remove excess oil before serving.
Step 7: Make the sawsawan (dipping sauce)
In a small bowl, combine vinegar, chopped shallots or red onion, minced garlic, chopped chilies, and freshly cracked black pepper. This makes the perfect dipping sauce for the crispy smelt!
Step 8: Serve
Serve your Crispy Fried Smelt with your sawsawan on the side. They’re perfect with steamed rice or as pulutan. You can also pair them with atchara (pickled green papaya) or a fresh salad for a nice contrast. Enjoy!
What to Serve with Fried Smelt
- Garlic fried rice (Sinangag): Fried rice with lots of toasted garlic.
- Java rice: Bright yellow rice with garlic, butter, and a hint of annatto.
- Bagoong fried rice: Fried rice flavored with shrimp paste.
- Yang Chow fried rice: Chinese-style fried rice with shrimp, egg, and vegetables.
- Adobo fried rice: Fried rice tossed with leftover adobo and its sauce.
- Crab fried rice: Light and savory fried rice with crabmeat, garlic, and scallions.
- Salted egg salad: Chopped salted eggs with tomatoes and onions.
- Ampalaya salad: Lightly blanched bitter melon with tomatoes, onions, and a tangy vinegar dressing.
- Jicama salad: Crisp and refreshing salad made with singkamas, tossed with a vinegar dressing.
- Eggplant salad: Grilled eggplant with tomatoes and onions.
- Ensaladang Kamatis: Tomato salad with a light soy-vinegar dressing.
- Ensaladang mangga: Mango salad with tomatoes, onions, and bagoong.
Recipe FAQs
Smelt is a small, silvery fish found in both fresh and saltwater. It's typically about 6 to 8 inches long, with soft bones and thin, edible skin. Smelt is often eaten whole—head, bones, and all—because its bones are tender when cooked. It has a mild, slightly sweet flavor and is commonly fried or grilled.
Not always. I removed them for larger smelt, but smaller ones are tender enough to eat whole—head and all.
Yes! Lightly spray with oil and bake at 425°F (220°C) or air-fry at 400°F (200°C) for about 10–12 minutes, flipping halfway through.
Other seafood recipes you may like
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📖 Recipe
Crispy Fried Smelt
Equipment
- Frying pan or skillet
Ingredients
For the smelt
- 1 pound smelt cleaned (see note)
- ¾ cup all-purpose flour (see note)
- ½ cup cornstarch (see note)
- 1 teaspoon baking powder (see note)
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- High-temp neutral oil for frying
Instructions
- Prep the smelt: If using frozen smelt, thaw completely. Using kitchen scissors, cut off the heads (optional, but helpful for larger ones). Cut along the belly—just enough to open it up. Remove the guts and rinse under cold water while scraping out the dark lining inside. Don’t worry, it comes off easily with your fingers.No need to drain the fish completely—some moisture helps the coating stick later.
- Season the fish: Place the cleaned smelt in a bowl and sprinkle with enough salt—just like you would season other fish before frying. Toss gently to coat.
- Prepare the coating: In a bowl, combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
- Coat the smelt: While the smelt is still slightly wet, toss them in the flour mixture. That little bit of moisture helps the coating stick and creates craggly, crispy bits when fried. Press the coating onto each piece to help it cling. Shake off any excess before frying.
- Fry the smelt (first fry): Heat about ½ inch of oil in a pan over medium heat. To check if it’s ready, drop in a bit of flour—it should sizzle right away.Fry the smelt in batches without overcrowding. Cook for 2 to 3 minutes per side, or until lightly golden. Transfer to a rack or paper towel-lined plate. Let rest for a few minutes before the second fry.
- Fry again (second fry for extra crunch): Raise the heat to medium-high. Once the oil is hot again, return the smelt to the pan in batches. Fry for 1 minute per side, or until deeply golden and extra crispy. Transfer to a rack or paper towel-lined plate to drain well.
Notes
- Smelt: Also called shishamo or sisamo. It’s a small, thin-skinned fish often eaten whole. Use fresh or frozen. I removed the heads for larger ones, but smaller ones can be cooked whole—they’re tender enough to eat as is.
- Flour + cornstarch: Makes the coating light and crispy. You can swap cornstarch with rice flour or potato starch.
- Baking powder: Helps the coating turn out lighter and a bit crispier. You can skip it if needed—the fish will still be crunchy.
- Sawsawan: I used a simple vinegar dip, but you can add soy sauce, calamansi or lemon juice, onions, or tomato—whatever you like.
Mark
I will try this tomorrow.
Nora Reyes
Really good! Thanks, Mark!