Ingredients
1 lb smelts, or capelin, or shishamo, washed and patted dry
1 cup all purpose flour
¾ cup light beer
¼ cup rice flour, (not glutinous)
¼ cup cornstarch
2 tbsp lemon juice
1¼ tsp baking powder
¾ tsp baking soda
5 cups vegetable oil, (up to 8 cups), for frying
salt and ground black pepper, to season
1 lemon wedge, or lime wedge
½ cup potato fries
¼ tsp parsley, chopped
Preparation
Preheat your oil ready for deep frying, and line a plate with paper towels.
In a medium-sized bowl, combine both flours, cornstarch, baking powder, and baking soda. Set aside ½ cup of this mixture for dredging.
Add beer and lemon juice into the remaining flour mixture. Whisk until it forms a batter.
Dredge your smelts in the flour mixture, dip in the batter, then deep fry in batches until golden brown and crispy, turning as needed.
Drain on paper towels and season lightly with salt before serving.
Serve with lemon or lime wedges and potato fries. Garnish with parsley and serve!
