LOW CALORIE

Fried Smelt

Appetizers | Pan-Asian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Smelt is what they call the capelin in Magadan – and at Diner 2.0.

Ingredients

Sprats - 10.6 oz
Wheat Flour - 3.5 oz
Corn Starch - 3.5 oz
Wasabi - 0.2 oz
Mayonnaise - 3.5 oz
Panko breadcrumbs - 3.5 oz
Vegetable Oil - 1 qt
Thyme - 0.1 oz
Activated Baking Soda - 0.1 oz
Salt - 0.1 oz
Ground Black Pepper - 0.1 oz

Step by Step guide

Step 1

For the capelin (if you have fresh, that's great, but you can also thaw frozen ones), trim the heads and gut the bellies. Marinate in three tablespoons of oil with salt, pepper, and thyme for fifteen minutes.

Step 2

You will need only 100 grams of homemade mayonnaise, but making such a small amount is akin to using nanotechnology, which isn't always practical in a home kitchen. Therefore, it's better to prepare more, as it can be stored in an airtight container in the refrigerator for a week. So, mix seven egg yolks with a tablespoon of mustard, gradually incorporating a liter of vegetable oil, add a teaspoon of white wine vinegar, and season with salt and pepper to taste; stir well.

Step 3

Add wasabi powder, mixed with a small amount of water, to 100 grams of mayonnaise – this will be the wasabi cream.

Step 4

For the batter, mix flour, cornstarch, and baking soda, then pour in 240 ml of cold water and stir well.

Step 5

Heat frying oil in a saucepan. Dip the capelin in the batter, coat with panko breadcrumbs, and fry in the hot oil until cooked through, about two to three minutes. Serve with a wasabi cream.