Gloriously Crispy Smelt

Ok, I am so intrigued to hear what all of you think of this dish! When I told a few of my friends that I was planning on making this I would get a blank look because they had never heard of smelt. Once I told them what smelt is, they would wrinkle up their nose in disgust.

Call me crazy but I have wonderful memories of my mom making this for us when I was a kid. When I was in the local market this week the seafood department was carrying them. I scooped up a pound and even though I had no idea how my mom cooked them I was determined to give it a try. Let's just say my husband WAS NOT thrilled. He was praying that I would burn them. :) I didn't, and the biggest reward was that HE LIKED THEM!

The best way I can describe smelt is that it is a delicious crispy fish version of a fresh fry. Bonus - They are rich in calcium and Omega 3 Fatty Acids. High in calcium because you are literally eating the fish bones and all. Just a few inches long, the smelt are so small you eat the whole thing.

I'd love to hear what you think of smelt. Shoot me a comment. Have you eaten them before? How did you have them cooked (most common is smoked, broiled, or fried)? Did you like them?
Gloriously Crispy Smelt
4 servings, 3 WW pts/serving
1 pound raw smelt
1 tbsp olive oil
1/2 cup flour
1/8 cup cornmeal
1 tbsp kosher salt
4 dashes of Tabasco
1 1/2 tsp fresh ground pepper

Simple Cocktail Sauce
1/4 cup of ketchup
1 1/2 tsp horseradish
juice from a wedge of lemon

Preheat broiler.

In a bowl, toss the smelt with the kosher salt, Tabasco, and black pepper. Once the fish have been tossed with the seasoning, sprinkle over the flour and cornmeal. Toss to coat.

Line a baking sheet with aluminum foil and drizzle the olive oil over the foil. Evenly spread the smelt over the foil. Broil for about 8 minutes. Turn the smelt a few times during cooking to crisp up both sides. Serve with a simple cocktail sauce or ketchup, and lemons.