Fried smelt "Piterskaya vesna"
3 servings
40 minutes
Fried smelt 'Petersburg Spring' is a true symbol of the spring awakening of St. Petersburg. This seasonal fish with a delicate aroma of fresh cucumbers has long become the culinary calling card of the city. It is prepared simply but with soul: a light flour coating, a pinch of salt, and frying in a hot pan until golden brown. The small fish retain their tenderness, and their soft, slightly sweet taste perfectly complements the crispy texture. It is eaten hot, straight from the pan, washed down with beer or served with potatoes. This dish is not just an appetizer but a gastronomic tradition filled with the warmth of spring evenings by the Neva.
1
We wash the smelt and lay it out to dry. My grandmother used regular newspaper for this purpose, while I use either paper towels or a colander. Why dry it? So that during frying, the fish doesn't fall apart but actually fries.
- Smelt: 1 kg
2
Cleaning is perhaps the most tedious and unpleasant task related to any fresh fish, but not for smelt. For each fish, we cut off the head and very carefully remove the entrails so that the roe doesn't fall out. That's it; the cleaning process ends there. If the smelt is small, many housewives simply fry it whole with the head.
3
Next came the turn of flour and salt. Previously, we would coat the smelt individually in flour and place them in the pan. Now it's simpler — we put flour in a plastic bag, add salt and spices. We shake the bag well to mix the coating. Then we add the smelt. A couple of shakes — that's it, ready to fry.
- Wheat flour: 100 g
- Salt: to taste
- Seasoning for fish: to taste
4
Take a larger pan, heat it with oil and place the fish 'in a row' so that in about 10-15 minutes you can flip them all at once instead of one by one. Fry on high heat, flipping only once!
- Vegetable oil: 100 ml