Crisp fried smelts in spicy vinaigrette (Wakasagi no nanban-zuké) from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh

  • chives
  • vegetable oil
  • Show all ingredients...

  • EYB Comments

    Needs to pickle at least 6 hours. Fillet of flounder or sole can be substituted for smelts.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice tossed with salmon flakes (Beni-jaké gohan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Needs to pickle at least 6 hours. Fillet of flounder or sole can be substituted for smelts.

  • tagubajones on March 28, 2013

    I found this one a bit heavy on the vinegar taste. Also, I ate a couple of the smelts just after deep frying and they were delicious. After marinating them they lost the very appealing crunch. I'm going to try marinating them first and then deep frying.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.