Crispy Fried Smelt (Filipino-Style)

Lightly coated smelt, fried until crispy and served with a vinegar dipping sauce.

Course Appetizer, Main Dish

Cuisine Filipino

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 510kcal

Cost $6-$8

If using frozen smelt, thaw completely.
Cut off the heads (if you like), then snip along the belly. Remove the guts and rinse well. Do not dry completely.
Season with salt.
In another bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper.
Coat the smelt, pressing lightly so the mixture sticks. Shake off any excess.
Heat about ½ inch of oil over medium heat. Fry in batches for 3 to 5 minutes, turning as needed, until lightly golden. Let rest for a few minutes.
Raise the heat to medium-high. Fry again for about 2 minutes, until golden and crispy. Drain on paper towels.
In a small bowl, mix the vinegar, shallots or onion, garlic, chilies, and black pepper. Serve on the side.

Smelt: Small fish that can be fried and eaten whole. Use fresh or frozen. Remove the heads if you like, especially for larger ones.
Flour + cornstarch: Gives the fish a light, crisp coating. Rice flour or potato starch can be used instead of the cornstarch.
Baking powder: Helps make the coating lighter and crispier, but you can leave it out.
Sawsawan: A simple vinegar dip served on the side. Add soy sauce, calamansi or lemon juice, onions, or tomato if you like.

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