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
The Guy says
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.
Lalaine Manalo says
Thanks for the tip!
Ghay Gonzales says
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.๐โฅ๏ธ
Georgia says
I loved this recipe, it was perfect as it was.
Dianne says
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.
Jesus says
My mom (Bisayang Waray) called them "oso os." She cooked them like you do. Malutong at masarap. Kudos to you.
jeremiah says
I used Cajun season, floor and miss dash with my. Turned out amazing. Thanks for Recipe here wasnโt quite for sure if I was making it right and I need to know the time.
Marjorie Nepomuceno says
So good to read some of your recepies, altho I really cooked well. I'm a veteran in cooking.
Barbara Mckenna says
These are not smelts. They look like spearing, a bait fish, to me. Smelts are bigger, about 5-6 in. long and about an inch wide at the center.
John says
Comostana pinoy,love what you have to say,hope to stay in contact
Cindy says
My mom always cooked them without cleaning out guts. After they are cooked you break off tail and pull the head...guts come out attached to the head.
Jimmy h says
Just made them for the first time. We canโt stop eating them. Thank you for a terrific recipe!!!
Lulu says
Per my mom ( nanay in TAGALOG) the TAGALOG of smelt is Tuwakang ( not sure of the spelling). Hope this is the riight term.
Terry says
Just like we used to make years ago in Michigan, while growing up and at University.
Diane says
We did to in Muskegon Michigan
Red says
I think it is bunor in Pangasinan
Lalaine Manalo says
Thanks for the info ๐
Geraldine Miguel says
I also cook it like pinangat sa kamatis, so good to eat with garlic fried rice.
DWIGHT DE LEON says
HINDI PO SIYA BIYA