Fried Smelt with Lemon Aioli is a crispy, seaside-style appetizer that’s packed with bold flavor and delicate crunch. These tiny whole fish are lightly coated and quickly fried, making them an irresistible snack or starter—especially when dipped in a zesty lemon aioli.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Smelt
500 g fresh smelt, cleaned and gutted (head optional)
1 cup all-purpose flour
½ cup cornmeal or semolina (optional, for extra crunch)
Salt and pepper, to taste
½ tsp paprika or cayenne (optional for heat)
Vegetable oil, for frying (neutral oil like canola or sunflower
For the Lemon Aioli
½ cup mayonnaise (or homemade aioli base)
1 clove garlic, finely grated or minced
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt, to taste
Black pepper, to taste
Make the Lemon Aioli
1
In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and garlic.
Season with salt and pepper.
Cover and refrigerate to chill and meld flavors.
Prep the Smelt
2
Rinse smelt and pat very dry with paper towels—this is key to crispiness.
In a shallow bowl, mix flour, cornmeal (if using), salt, pepper, and paprika.
Dredge smelt in the mixture, coating well and shaking off any excess.
Fry the Smelt
3
Heat 1–2 inches of oil in a heavy skillet or saucepan to 350°F (175°C) .
Fry smelt in small batches (don’t crowd the pan) for 2–3 minutes per side , until golden and crispy.
Use a slotted spoon to transfer to a paper towel-lined plate.
Sprinkle lightly with sea salt while hot.
Serve
4
Serve smelt hot with chilled lemon aioli on the side.
Optional: Garnish with lemon wedges , fresh parsley , or a dusting of smoked paprika .
Serving Suggestions
5
Serve as a starter , tapas dish , or beer snack .
Excellent with cold lager , dry white wine (like Albariño or Vermentino), or sparkling wine .
Ingredients For the Smelt
500 g fresh smelt, cleaned and gutted (head optional)
1 cup all-purpose flour
½ cup cornmeal or semolina (optional, for extra crunch)
Salt and pepper, to taste
½ tsp paprika or cayenne (optional for heat)
Vegetable oil, for frying (neutral oil like canola or sunflower
For the Lemon Aioli
½ cup mayonnaise (or homemade aioli base)
1 clove garlic, finely grated or minced
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt, to taste
Black pepper, to taste
Directions Make the Lemon Aioli
1
In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and garlic.
Season with salt and pepper.
Cover and refrigerate to chill and meld flavors.
Prep the Smelt
2
Rinse smelt and pat very dry with paper towels—this is key to crispiness.
In a shallow bowl, mix flour, cornmeal (if using), salt, pepper, and paprika.
Dredge smelt in the mixture, coating well and shaking off any excess.
Fry the Smelt
3
Heat 1–2 inches of oil in a heavy skillet or saucepan to 350°F (175°C) .
Fry smelt in small batches (don’t crowd the pan) for 2–3 minutes per side , until golden and crispy.
Use a slotted spoon to transfer to a paper towel-lined plate.
Sprinkle lightly with sea salt while hot.
Serve
4
Serve smelt hot with chilled lemon aioli on the side.
Optional: Garnish with lemon wedges , fresh parsley , or a dusting of smoked paprika .
Serving Suggestions
5
Serve as a starter , tapas dish , or beer snack .
Excellent with cold lager , dry white wine (like Albariño or Vermentino), or sparkling wine .
Fried Smelt with Lemon Aioli
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