Fried Marinated Smelt
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic clove||2 Large, minced|
|Minced onion/Grated onion||1 Tablespoon|
|Finely chopped oregano/1/4 teaspoon dried leaf oregano||3⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Smelt||1 Pound, cleaned (Small)|
|All purpose flour||4 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep-Frying)|
In a heavy plastic food-storage bag, combine vinegar, water, garlic, onion, bay leaf, oregano, cumin and pepper.
Rinse smelt; pat dry with paper towels.
Place smelt in bag with marinade, turning to coat.
Close bag; refrigerate 4 hours or longer, turning occasionally.
Drain; remove and discard bay leaf.
Bring smelt to room temperature.
Season smelt with salt to taste; coat with flour.
In a wok, deep-fat fryer or heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Fry 5 to 6 coated smelt at a time, until browned and crisp.
Drain on paper towels