Pan-Fried Smelts
Rinse the smelt thoroughly and pat dry. Combine the breadcrumbs, salt, and pepper in a large ziptop bag. Place the lemon juice in a shallow dish.
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Cooking tools:
- Cast iron skillet
- Zip-top bag
- Dish
- Stove
- Spatula
- Paper towel
Ingredients
- 2 pounds (about 12 whole) smelt, 6 to 8 inches long, gutted and fins removed
- 1/2 cup dried bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- Peanut oil, for frying
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