Deep-Fried Smelt
Ingredients
- Ingredients
- vegetable oil (for frying)
- 800 grams Smelt (ready to cook)
- salt
- freshly ground peppers
- 60 grams Rye flour (to coat)
- 1 garlic clove
- 3 centimeters fresh Horseradish
- 100 grams Crème fraiche
- 100 grams Natural yogurt
- Dill flower (for garnish)
Preparation steps
Heat the oil in a deep, wide saucepan. (Oil is hot enough when small bubbles form around the handle of a wooden spoon that is immersed in it.)
Rinse the smelt under running water and pat dry. Season with salt and pepper and coat with flour. Tap off excess flour. Fry the fish in the hot oil fry about 2 minutes, until golden brown. Remove from oil to a paper-towel covered plate and keep warm in a 50°C (approximately 120°F) oven until all are finished. For the dip, finely chop the garlic and brown in hot oil. Remove and let cool. Peel and finely grate the horseradish. Mix it with the garlic, crème fraîche, yogurt, and salt and pepper and place in a bowl. Divide the smelt into serving glasses and garnish with dill flowers. Serve with the horseradish dip.