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.
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.
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.
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 smelt hot with chilled lemon aioli on the side.
Optional: Garnish with lemon wedges, fresh parsley, or a dusting of smoked paprika.
Serve as a starter, tapas dish, or beer snack.
Excellent with cold lager, dry white wine (like Albariño or Vermentino), or sparkling wine.
4 servings