Smelt season is back. I was at Uwajimaya yesterday and there they were, beautiful silver smelt, some with roe, for $2.79/lb. Iris has been asking for smelt as her pick of the week every week for like two months, so I’m glad they’re finally here.
Cooking smelt could not be more simple. You can clean the fish but you don’t have to. Dredge in flour and fry in oil over medium-high heat for two to three minutes per side, until crispy. Eat whole. They’re the fish equivalent of French fries. Iris and I absolutely love them.