Comments on: Crispy Fried Smelt Fish

By: Anabel

Anabel — Sun, 04 May 2025 20:30:35 +0000

Many years ago we throw-net (also w 2-man net) fished smelt at San Mateo semi-remote beaches, then in later years at Usal.
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Cooking method: no need to clean. Toss in cornmeal & flour and fry in oil. Eat: Bite off tail and holding fish in one hand, wiggle/pull the head away from body, in front, and it should come away with the entrails intact. The rest is all meat, skin and fins. Dip in mixture of lemon juice and catsup with dash of Tabasco. Great!

By: Irish De Guzman

Irish De Guzman — Mon, 27 Jan 2025 04:16:40 +0000

this was the way my mom prepared dilis as well! thanks so much for sharing the recipe! we tried it for lunch today, and made lemon butter sauce for dipping! tsalap! hahaha

i think smelts are called tawilis? not sure...

thanks again!

By: Prashanth

Prashanth — Sat, 20 May 2023 14:47:21 +0000

Wanted to see if small smelts (baby smelts) needed to be gutted and de-headed if they were going to be deep fried.

Your tips helped get me an answer. Thank you.

By: Lalaine Manalo

Lalaine Manalo — Sat, 29 Apr 2023 22:03:38 +0000

In reply to The Guy. Thanks for the tip!

By: The Guy

The Guy — Sun, 23 Apr 2023 02:44:04 +0000

Use a spoon to gut small fish like this. Lay the fish on it's side put the spoon behind the gills of the fish, press down just enough to cut into the fish but don't try to severe the entrails (It's easier than it sounds). Pull the spoon away from the fish, removing the head. The entrails, still attached to the head, will also come out.

By: Ghay Gonzales

Ghay Gonzales — Sun, 16 Apr 2023 04:42:49 +0000

Your recipe is so simple yet very tasty thank you for sharing. I would just like to add one can double fry to make it more crispy.😊♥️

By: Georgia

Georgia — Mon, 03 Apr 2023 22:50:07 +0000

I loved this recipe, it was perfect as it was.

By: Dianne

Dianne — Sat, 18 Mar 2023 23:46:20 +0000

Exactly how my family (Italian) learned to do from my Nonna. Except no pepper, yes to garlic powder and salt and I doubt Nonna ever even heard of curry powder, lol. Might be good but to stick to the Italian way, do it as the recipe says to. Oh, and no need to remove backbone before cooking, it comes right out after they're fried. We always had these for the Feast of the Seven Fishes.

By: Jesus

Jesus — Thu, 29 Dec 2022 11:20:20 +0000

My mom (Bisayang Waray) called them "oso os." She cooked them like you do. Malutong at masarap. Kudos to you.

By: jeremiah

jeremiah — Sun, 27 Mar 2022 20:14:00 +0000

I used Cajun season, floor and miss dash with my. Turned out amazing. Thanks for Recipe here wasn’t quite for sure if I was making it right and I need to know the time.

By: Marjorie Nepomuceno

Marjorie Nepomuceno — Thu, 24 Mar 2022 14:54:24 +0000

So good to read some of your recepies, altho I really cooked well. I'm a veteran in cooking.

By: Diane

Diane — Sat, 12 Mar 2022 11:29:26 +0000

In reply to Terry.

We did to in Muskegon Michigan