Smelt … so much in this sound. In St. Petersburg, she personifies the beginning of warm days and the arrival of spring. In the city on the Neva, smelt is praised, glorified, and even festivals are organized in its honor. If you want to take a peek into the Petersburg traditions, sit back and the culinary master class begins.
A bit of history
Now smelt is inextricably linked with St. Petersburg. It has become an integral part of it, a legend … Along with the Bronze Horseman, the Peter and Paul Fortress and the Summer Garden, smelt is considered the oldest symbol of the city. Peter I was a big fan of this fish. It was he who taught the locals to cook it, fry it, marinate it. The tsar liked the silvery smelt so much that in 1708 he threw a feast in her honor for the whole world. That distant holiday was "great-grandfather" - the first prototype of modern festivals.
In the bloody times of the 1917 revolution, smelt saved the inhabitants of Petrograd from hunger. There were so many fish in the river that there was more than enough for all the townspeople. The smelt of Leningraders did not leave even during the blockade. At the end of the war, she further strengthened her position in the life of the city. Smelt trays were everywhere, and the fresh scent of cucumbers filled the courtyards. If you have already become imbued with warm feelings for this wonderful fish, come to St. Petersburg, there you will be taught how to cook it correctly.
Smelt in St. Petersburg. Simple classic recipe
The Petersburg recipe for making smelt is distinguished by its simplicity and uncomplicated nature. Not only a novice hostess will cope with it, but even a schoolboy. But despite its simplicity, this recipe is considered truly traditional, the most understandable and delicious. In order for the dish to come into being, you will need the following set of products:
- half a kilo of smelt;
- 2 tablespoons flour;
- 1 egg;
- 4 tablespoons of refined oil
- 3 sprigs of dill;
- half a teaspoon of salt;
- 70 g mayonnaise.
1. So, first wash the fish. Pulling on the head, remove the insides. If caviar comes across inside the fish, then it is better to leave it. It will be tastier this way.
2. To get a crispy brown crust, you need to prepare a special batter. Take a small bowl, break an egg into it, and beat it a little. Then put flour, mayonnaise in a bowl and add salt to taste. Mix all the ingredients for the future batter well until a pasty mass is obtained.
3. Dip each fish in batter and send to the frying pan. Roast the smelt until it turns a pleasant orange hue. When the mission is successfully completed, all that remains is to decorate the fish with fresh herbs and treat the guests.
Believe me, it will not be easy to tear yourself away from such a treat! Crispy ruddy smelt, with its characteristic taste, will not leave anyone indifferent. If you treat her to guests from another city, they will definitely take home warm memories of the wonderful St. Petersburg fish.
Smelt with lemon and chili
To preserve the unsurpassed taste of the smelt, it is enough to fry it in a pan with lemon and chili. Do not overdo it with spices, otherwise the taste will be lost. Here it is important to find the "golden mean" and put everything in moderation. To cook smelt in this way, you will need the following set of foods:
- a kilogram of the "hero of the occasion" herself;
- 150 g flour;
- lemon;
- a pinch of salt to taste;
- 2 teaspoons of granulated garlic
- chili pepper pod.
1. Rinse the fish well and lay it on a towel to dry. There is an indisputable plus in the preparation of smelt - you do not need to clean the fish. Its scales are soft and pliable, so you can fry right with it.
2. Take a deep cup and cook the breading in it: mix flour with granulated garlic and salt. There is little left to do. Take out a wide skillet, heat it over the fire and pour in refined oil.
3. Dip each fish in breading and send to the skillet. For the silvery smelt to roast and acquire a golden hue, 2 minutes on each side will be enough. When all the fish is on a plate, sprinkle it with lemon juice and sprinkle with chili pepper. Everything! Can be served at the table.
Smelt in beer batter
This interesting recipe impresses with its simplicity and original taste. It is suitable for frying any small fish. Therefore, take note of it and use it whenever possible. Required Ingredients:
- half a kilo of smelt;
- 3 tablespoons flour;
- 2 tablespoons of vegetable oil;
- half a teaspoon of salt;
- half a glass of stetled beer.
1. Before sending the fish to the pan, rinse it thoroughly. Then place on napkins and dry thoroughly. If you do not want the smelt to taste bitter, free it from the insides. But if the pleasant bitterness appeals to you, you don't need to do it.
2. For batter, take a deep bowl, pour into non-beer, add vegetable oil, flour and salt. Mix everything well until the consistency of thick sour cream.
3. Dip each fish in the resulting mass and send it to a hot frying pan to fry. As soon as the sides of the fish are browned, take it out and put it on beautiful plates. You can complement the dish with a fresh vegetable salad.
Smelt in an omelet
There is another successful and easy recipe for making smelt. The taste will turn out to be very refined and delicate. In order to create a culinary miracle, make sure you have the following ingredients:
- a kilogram of fish;
- 2 heads of onions;
- 300 g flour for breading;
- 2 eggs;
- 150 ml of milk;
- pepper and salt to taste.
1. Start with the essentials. Wash the fish, remove the entrails and dry.
2. Peel the onion, cut it into rings and fry in a hot skillet until golden brown.
3. Take a small bowl, break eggs into it and mix with milk. Beat the resulting mass a little with a whisk.
4. Salt the smelt, roll in flour and send to fry on both sides in a frying pan. You devote no more than 1 minute to each side, because the fish will still languish under the omelet coat.
5. When the fish is slightly browned on both sides, sprinkle with onion rings and pour over the resulting milk-egg mixture.
6. Then cover it with a lid and let it simmer for another 5 minutes. Done! Decorate the delicious smelt under a golden fur coat with green sprigs or fresh vegetables and serve on the festive table.
Fried smelt with carrots
The fish in this version will not turn out to be crispy, but on the contrary, soft and pliable. If you decide to try this innovative homemade recipe, then prepare the following food set:
- half a kilo of smelt;
- 3 carrots;
- 2 heads of onions;
- 2-3 pieces of bay leaves;
- 100 ml vinegar;
- 0.5 liters of water;
- a teaspoon of sugar;
- peppercorns and salt to taste.
1. How to quickly make a marinade? Take a bowl, cut carrots into small cubes, add salt and sugar, put bay leaves and a little peppercorns. Put water on fire and bring to a boil, pour vinegar into it and add all the ingredients prepared for the marinade. Keep on fire for 5 minutes and turn off.
2. Then brown the smelt in a hot skillet until half cooked. Then pour the marinade into it. Cover with a lid and keep on low heat for another 5-7 minutes.
3. Turn off the gas, let the dish stand a little and put it on plates. The fish will turn out to be very soft and tender!
How to serve?
Fried smelt is a self-sufficient dish. It doesn't really need any additions. But if you want to decorate it beautifully, you can put salad leaves next to it, sprinkle with fresh parsley or dill on top, put a slice of lemon, and cherry tomatoes around the edges. Smelt goes well with sauerkraut and beets. If your task is to feed your household, then it is best to serve fish with a side dish: mashed potatoes, buckwheat or rice. Bon Appetit!
