Crispy Fried Smelt

Light and crispy fried smelt served with a tangy vinegar dipping sauce.

Course Appetizer, Main Dish

Cuisine Filipino

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 510kcal

Author Nora Rey

Cost $6-$8

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.

Nutrition