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Sauteed Great Lake Smelt

May 10, 2011 9:16:18 AM PDT
Recipe from Shaw's Crab House in Chicago

(2 servings)

  • 14 oz of smelt
  • 4 oz fine cracker meal
  • 1 oz Italian parsley
  • 1/2 cup of flour
  • 1 cup water
  • kosher salt
  • ground white pepper

Mix 1/2 cup of flour, 1 cup of water, dash of salt and dash of white pepper in bowl. In another bowl, combine Italian parsley and cracker meal. Coat smelt in wet flour mix then dredge in cracker meal. Saute in large pan until golden brown. Serve with lemon wedge and tartar sauce or with Shaw's Red Pepper & Caper Vinaigrette.

Shaw's Bell Pepper & Caper Vinaigrette

(makes 3 cups)

  • 1 cup Fine Diced Red Bell Pepper
  • 1 cup Fine Diced Yellow Bell Pepper
  • 1 cup Fine Diced Cucumber
  • 1/2 cup Fine Diced Red Onion
  • 1/4 cup Jarred Capers - juice removed
  • 2 tablespoons Juice of Capers
  • 1/4 cup and 1 tablespoon Extra Virgin Olive Oil
  • 1/4 cup and 1 tablespoon Canola Oil
  • 3 tablespoons Fresh Lime Juice
  • 2 tablespoons Red Wine Vinegar
  • 1/8 teaspoon Cayenne Pepper
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Black Pepper

Combine all ingredients except for oils in blender. Start blender and slowly add olive oil and canola oil until well blended.