Crispy Fried Smelt Fish are easy to make in minutes and so tasty! They're crunchy, flavorful, and delicious as appetizers or quick dinners.
I was initially going to call this crispy dilis, but on researching online, I found out dilis is actually anchovy and not smelt fish. If you're familiar with this type of fish and know what they're called in Tagalog, please feel free to chime in in the comments below.
Anyway, I fried up a good two pounds for lunch today, and they were so good! I enjoyed these crispy fried smelt fish with pico de gallo as sawsawan, but I bet they're just as delicious paired with ginisang munggo or ginisang upo.
Due to the fish's minute size, removing their entrails without breaking them apart is painstaking. But please do not skip this step as the insides can be a bit bitter and off-putting, says the food blogger who was too lazy to do so the first time and ended up with a huge batch she couldn't eat.
One reader commented below that she uses tweezers to clean the fish easily. Thanks for the tip!
Ingredient notes
- I recommend a mixture of flour and cornstarch to dredge these babies up for super crunch. Cornstarch prevents gluten formation and absorbs moisture for a crispier coating when added to all-purpose flour.
- Seasonings to add, however, are fair game. I used garlic powder, salt, and pepper but feel free to experiment with your choice of herbs and spices, such as cayenne pepper, chili powder, Italian seasoning, or curry powder.
- Use high-smoke point oils such as canola, avocado, safflower, or peanut oil.
Helpful tips
- Drain the fish well and pat dry with paper towels for the coating to adhere better.
- For the best crunch, use enough oil to fully submerge the smelt and heat to an optimal temperature of 350 F to 375 F.
- Do not overcrowd the pan and fry in batches as needed to keep the temperature from plummeting. Heat the oil back to 350 F before adding the next set.
- Clean the oil with a strainer before adding the next batch to prevent from burning.
Serving suggestions
- Crispy fried smelt fish are delicious as an appetizer with an ice-cold beer or as a quick meal with steamed rice and your choice of vegetable side dishes such as ensaladang kamote tops or grilled eggplant and salted egg salad.
- Fried fish is best eaten freshly cooked and do not store well as they tend to lose crispness over time. I suggest frying just enough for one meal for optimal enjoyment.
Ingredients
- 2 pounds small smelt fish
- ยพ cup flour
- ยผ cup cornstarch
- 1 teaspoon salt
- ยผ teaspoon garlic powder
- ยผ teaspoon pepper
- canola oil
Instructions
- With your hands, gently pry open the head of the fish and carefully pull the gills along with the entrails. Rinse under cold running water and drain well.
- In a wide pan over medium heat, heat about 2-inch deep of oil.
- In a bowl, combine flour, cornstarch, salt, garlic powder, and pepper.
- Dredge smelt fish in flour mixture to completely coat, shaking off excess flour
- Add fish to hot oil and deep-fry for about 3 to 5 minutes or until golden and crisp.
- Remove from heat and drain in a colander set over a bowl. Serve hot.
Notes
- Drain the fish well and pat dry with paper towels for the coating to adhere better.
- For the best crunch, use enough oil to fully submerge the smelt and heat to an optimal temperature of 350 F to 375 F.
- Do not overcrowd the pan and fry in batches as needed to keep the temperature from plummeting. Heat the oil back to 350 F before adding the next set.
- Clean the oil with a strainer before adding the next batch to prevent it from burning.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Joanne says
No one mentions boning, certain sized smelt do not have edible bones like in canned salmon? I saw a way of boning somewhere online and it works well, the guy pushes the bone gently deeper into the flesh with both thumbs and the spine comes out quite well. There is a video somewhere on Youtube. What is miya?
Belle says
in tagalog we call it Bangayngay it's like biya but a bit smaller.
Lalaine Manalo says
Thanks for the information, Belle!
Jason Cecil Koschkee says
Smelt are super easy to clean. All you need is a sharp pair of pointy scissors. Snip off the head, put the scissors in the anus and slide the blade up to where the head used to be. Then run your thumb through the cavity, removing the entrails. You get pretty good at it with experience. Lord knows we've cleaned garbage bags full of them for neighborhood fish fries.
Lalaine Manalo says
Thanks for the tip, Jason!
Gene says
Here in upstate n.y. we use scissors to cut of the heads and cut a slot up the belly . then take a spoon , plastic ones work , and scrape the innards.out .
We use the same recipe but put some onion powder to the flour instead of garlic . we do ours in a deep frier and top off the meal with potato wedges rolled in flour and baked . add a cold beer , almost heaven .
Lalaine Manalo says
Hi Gene! Someone just commented as well about the use of scissors! Will definitely try that next time.
Lulu says
Hello, I wonder what do you do with the flour afterwards? After coating the fish, then rest of the flour becomes a little damp, so I suppose it has to be thrown away? Thanks!
Rochelle Collet says
I don't know what dilli is but I love smelts and the other day my son called and asked me if I knew how to make them I used to buy them from a restaurant called speedy's chick I followed this receipt accept I used Cajon seasonings and pepper my husband don't eat them so me and my son tore them up lol
Jfy says
Asuhos yan
Lalaine says
Thank you ๐
MayBe says
neighbor, winner na naman. made this yesterday. it was crispy crunchy and not salty. yay! my husband and my 12-year old son loves it.
thank you again.
Lalaine Manalo says
Hi MayBe! I'm glad they liked it. You're very welcome. It's always my pleasure.
MayBe says
neighbor! winner na naman. just made these today. ready for my asawa's dinner when he gets home. so so crispy crunchy and not salty.
made also the eggplant salad. eggplant and tomatoes from my garden. grilled it in my stove. perfect combination.
thank you again.
stay cool!
Lalaine Manalo says
Hello! I'm glad you liked it. Hopefully your husband did as well ๐
Hercy Nieva says
Whenever i clean small fish like smelts, I always use a tweezzer.
Ducaton says
not sure if correct but cavite fisherfolk call it asube
Lalaine says
Good to know, thanks for the info. I always thought smelt are "biya" but I guess I am wrong about that, too ๐
Jane Ty says
It's called 'bolinao' here in Zamboanga..I guess.
leiah says
I did this today (but used dilis) though I followed your recipe for my husband's lunch. Didn't thought it makes a good combination with ginisang monggo until today. My husband was so pleased about it. Thanks for the recipe Miss Lalaine ๐
Evelyn Martinac says
Hi Lalaine,
I am from Sydney. We call that kind of fish here, White Bait and i always cook it in okoy style.
My Kiwi Husband, (he comes from New Zealand) loves it but since he doesn't like vinegar,
he dips it in Sweet chilli sauce instead. Turns good to taste too though.
Rochelle Torres says
Hi Lalaine. Is this the fish called 'biya' in Tagalog? Btw, I love Kawaling Pinoy! I've tried so many of your recipes, they're easy to follow and the results are yummy . the ones my family love are your recipes with the spare ribs, whether Macao style, or steamed w/ tausi. On the menu this week, I'll try tokwat baboy w/ tausi. More power to you and God bless you!
Lalaine says
Hello Rochelle
I guess this must be biya but usually mas malaki ang size. We call "biya" "kalaso" in Kapampangan but I guess kalaso is lizard fish in English.
Ron says
I though it was called dilli crisp.
Arthur Olfato says
Lalaine, thank you very much...I love this recipe. I remember when I was young my mother used to cook this recipe but with some other kind of fish. God bless
Lalaine says
You're welcome, Arthur ๐
rogelio yu says
Hi lalaine,
Smelt is a North American Fish, (& maybe south american too). The smelt is about 6"-8" long. We used to catch them using net at Erie River during the "Smelt Run" sometime in the month of late March & Early April (Spring Time). The Smelt Run is a "National Activities" among Canadians & Americans & of course the Pinoys in North America. The families flock to the parks adjacent to the river banks of Erie River, Lake Erie, Lake Superior & another lake I forgot the name. Every body, children & adults enjoyed catching the Smelts, during the Smelt run season. We go to the parks at around 6 pm although some go there as early a 4pm or 5pm like going to a picnic in the park, the run starts at about 7pm at would last until early in the morning (maybe 2 am. We usually pack our garbage bag full of smelt by 10pm and we have to clean it as soon as we arrive home, which is about 12pm or 1 am. we clean uo the smelt for packing and placed into our freezer and some are given to our friends as soon as we wake up at 7 or 8 am, then we go back to bed to sleep.
we prepare our meals the way you described it. Masarap. heaven especially when done right! Crispy crunchy like we deep fried to death our Tamban. Lami gyod kaayo!
On the other hand a "BIYA" is a "Goby Fish" or in Mindanao or Lake Mainit, we called them Pidjanga. Biya is rounder than the Smelt Fish. it is also a little bit "gummy or bouncy" when fried. Pidjanga or Pijanga is now preserved as dried fish, like danggit, but we marinate it with vinegar, garlic, & salt to test. Dried Pidjanga is very crunchy & delicious to eat esp. when dipped in vinegar. Btw, where are you based? ty Roger Yu