Pan-Fried Smelt Recipe

Pan Fried Smelt


Smelt is a tiny, silver fish that is approximately 6 to 10 inches long. They are common in the Great Lakes region of North America. Smelt often gets fried and eaten as whole. The recipe below can also be applied to any kind of anchovy fish. Anchovy fish in its raw, fresh form (not canned ones) contains 104mg of sodium per serving (100 grams). Fresh smelt on the other hand contains 60mg of sodium per serving (100 grams). Therefore, we decided to publish the recipe with smelt. Both smelt and anchovies are great sources of omega-3 acids. Final Note: Please avoid most canned versions of fish if you are on a low sodium diet. Buy them fresh.

Yield: 2 servings


  • 1 lb. smelt
  • 3 tablespoons of corn flour
  • 3 tablespoons of sunflower or corn oil or vegetable oil


  1. Clean the fish; wash them thoroughly and wipe them dry.
  2. Place corn flour on a plate, hold each fish at its tail and dip it in the corn flour.
  3. Heat the oil in a large skillet. When it is hot, place the fish in the skillet. Fry them until crisp and golden brown (for 3-5 minutes) on each side.
  4. When done, remove the fried fish. Drain them on the paper towel.
  5. Serve them with lemon wedges on the top and green salad with onions on the side.