This crowd-pleasing Fried Calamari and Smelts dish will earn you a moment of silence at the table when everyone is so entranced with the food that they stop talking. This crispy fry-up is deeply traditional, and for a good reason: it is delicious. The homemade remoulade kicks it up a proverbial notch with notes of vinegar, lemon, tarragon, and salty capers. Enjoy!
What are Smelts?
Smelts are small, silvery fish that are often used as bait or for food. They have a delicate flavor and a slightly oily texture. Smelts can be cooked in various ways, including frying, baking, or grilling. They are a popular choice for fish and chips, as well as for smoking. Plus, they are also a good source of omega-3 fatty acids and protein.
Fried Calamari and Smelts Recipe
Ingredients
- 1 lb calamari
- 1 lb smelts
- 8 cups breadcrumbs
- 1 qt buttermilk (divided)
- Vegetable oil for frying
- Salt and pepper, to taste
- Parsley, to taste
- Oregano, to taste
- Paprika, to taste
- Sea salt, to finish
For the Remoulade:
- 2 cups homemade aioli
- ½ cup pickles, chopped
- ¼ cup capers, chopped
- 2 lemons, juiced
- 2 tbsp tarragon, chopped
Instructions
- In separate non-reactive bowls, soak calamari and smelts overnight in buttermilk in the refrigerator.
- Drain slightly and bread in seasoned breadcrumbs.
- Use salt, pepper, and parsley to season. You may also add oregano and/or paprika.
- Set fryer to 350 degrees, fry each type of seafood in vegetable oil until golden brown.
- Drain well and toss with sea salt to finish.
- Serve immediately with remoulade.
For the Remoulade:
- Mix all ingredients well.
- Chill in refrigerator until the seafood is ready to eat!
Story by Susan Fleming Morgans / Recipe by Chef Gary Klinefelter and Chef Chris O’Brien / Styling by Anna Franklin / Photography by Joey Kennedy
Subscribe to TABLE Magazine‘s print edition.
