in Germany

smelt

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Ingredients for 1 servings:

  • 14 fish(s) (smelt)
  • Salt
  • pepper
  • Flour (rye flour)
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

small fish, similar to herring

Wash the smelt, dry it, and season it with a little salt and pepper. Then coat it in rye flour and fry it briefly in plenty of hot fat (while swimming). Popular in northern Germany, it’s eaten until everyone is full—so plenty. Serve with lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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