Cut up a large sweet potato into french fry size strips...skin on.
I immersed the raw fries in ice water bath for 15 minutes then dried them between paper towels.
Deep fried them for 5 minutes, they floated to the top and I should have removed them from the fryer but I didn't, dang sure will next time.
Tad bid overcooked to my liking but wifey went bonkers over the taste/texture.
Drained them on cookie sheet in a 200 degree oven awaiting the fish.
Had 2 pounds of cleaned smelt, only cooked 1 pound. Gave them a once over, then an all purpose flour coating.
Had a box of McCormics Golden Batter Dip. It calls for a certain amount of water to mix dry ingredients with. I used warm Budweiser beer, looking for a more fluffy type mixture.
Added some salt and pepper to the mixture and dipped the flour coated smelt into it.
OMG the batter coating was much thicker but very very light.
Smelt took about 4 minutes to completely cook.
I think next time I wont use the beer as the coating was much too thick for my taste but the smelt tasted awesome along with the sweet tater fries.
I hit both the fries and smelt with coarse sea salt when they came out of the deep fryer.
I consider the meal a big sucess, but when the food floats to the top of the peanut oil, I will remove and season immediately.
I am sorry no pictures were taken because I was busy with another few projects, then realized I had to have dinner ready in less than 30 minutes.....grrrrrr!
I declare it an awesome meal per my wife.
Will try and do photos with the next batch of smelt for your viewing pleasure.
Here are a couple of washed and dried smelt.
Cookie sheet with sweet tater fries.
Tonite I washed the smelt, did a dry dip of the dry breading mix with salt and pepper for spice.
We were much happier w/o the added deep fat taste but ive still got to adjust my flour to make them taste like my grandmother used to make the smelt.
Hers melted in your mouth.
I immersed the raw fries in ice water bath for 15 minutes then dried them between paper towels.
Deep fried them for 5 minutes, they floated to the top and I should have removed them from the fryer but I didn't, dang sure will next time.
Tad bid overcooked to my liking but wifey went bonkers over the taste/texture.
Drained them on cookie sheet in a 200 degree oven awaiting the fish.
Had 2 pounds of cleaned smelt, only cooked 1 pound. Gave them a once over, then an all purpose flour coating.
Had a box of McCormics Golden Batter Dip. It calls for a certain amount of water to mix dry ingredients with. I used warm Budweiser beer, looking for a more fluffy type mixture.
Added some salt and pepper to the mixture and dipped the flour coated smelt into it.
OMG the batter coating was much thicker but very very light.
Smelt took about 4 minutes to completely cook.
I think next time I wont use the beer as the coating was much too thick for my taste but the smelt tasted awesome along with the sweet tater fries.
I hit both the fries and smelt with coarse sea salt when they came out of the deep fryer.
I consider the meal a big sucess, but when the food floats to the top of the peanut oil, I will remove and season immediately.
I am sorry no pictures were taken because I was busy with another few projects, then realized I had to have dinner ready in less than 30 minutes.....grrrrrr!
I declare it an awesome meal per my wife.
Will try and do photos with the next batch of smelt for your viewing pleasure.
Here are a couple of washed and dried smelt.
Cookie sheet with sweet tater fries.
Tonite I washed the smelt, did a dry dip of the dry breading mix with salt and pepper for spice.
We were much happier w/o the added deep fat taste but ive still got to adjust my flour to make them taste like my grandmother used to make the smelt.
Hers melted in your mouth.
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