The smelts are small, but very tasty small fish. Is the main food fish of the Neva River therefore in St. Petersburg there is even an annual "Festival of smelts". The fresh smelts smell of fresh cucumbers. But the easiest and widespread way of its processing - frying.
It is required to you
- smelts;
- egg;
- flour or bread crumbs;
- vegetable oil;
Instruction
1. Wash out smelts and clean it from scales. In spite of the fact that scales quite large, are cleaned a small fish easily. If smelts small, then it isn't necessary to clean it. If you were lucky to get a large small fish, then she needs to be drawn. The easiest way - imboweling by two cuts. Make one section near the head of a small fish, the second section unstitch a stomach and remove all entrails. Only be careful, don't injure a gall bladder when imboweling, differently that place where bile got, will taste bitter.
2. Then repeatedly wash out a small fish and well dry up. Season smelts with salt and leave for half an hour in order that fish was salted.
3. After that the smelts need to be breaded well. For this purpose shake up egg with water and fill a breading on a plate. In качествен breadings best of all will approach bread crumbs, but if they are absent, use usual flour. In the same time it is possible to warm sunflower oil for frying of smelts. It is better if there is enough oil to cover a small fish entirely, thus she will be fried in hot fan.
4. Start frying. Oil has to be very hot, be careful at a vykladyvaniye of smelts on a frying pan. Dip a small fish in egg mix, then in a breading in the beginning and put smelts on a frying pan. Try to spread a small fish in the way "the head to a tail", then you will be able to turn all number of fish at once. Fry smelts on the one hand, then turn on other party and bring a small fish to golden color.
5. It is possible to serve fried smelts with boiled potatoes with greens. Salads from a fresh vegetables are also well combined with fish. If you didn't plan a garnish for fish, then it is quite possible to manage sour cream sauce.