Éperlans poêlés

Ingrédients

• 2 pounds (about 12 whole) smelt, 6 to 8 inches long, gutted and fins removed
• 1/2 cup dried bread crumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup freshly squeezed lemon juice
• Peanut oil, for frying

Préparation

1. 1

   Rinse the smelt thoroughly and pat dry. Combine the breadcrumbs, salt, and pepper in a large ziptop bag. Place the lemon juice in a shallow dish. Dip the smelt into the juice and then place in the bag with the dry mixture and shake until the fish are well coated.

2. 2

   Place enough peanut oil in a 12-inch cast-iron skillet to just cover the bottom. Set over medium-high heat until shimmering. Add the smelt to the pan, 4 to 5 at a time, being careful not to overcrowd the skillet. Fry until lightly browned and cooked through, 3 to 4 minutes per side.