Growing up in PEI, it was customary in our home to always have at least one “feed” of smelts sometime during the winter.
Smelts are a winter catch and, therefore, a winter meal in many households on PEI. Sport fishers set up camp on the frozen waterways around the Island. By setting up camp, I mean they haul little buildings, locally referred to as “smelt shacks” out onto the ice. It is from the ‘comfort’ of these tiny rustic shelters that they fish for smelts, typically using spears or nets, to catch the tiny fish below the ice surface. These fish are tiny, in general, measuring about 5 ”- 7” long.
I recently picked up some fresh smelts, so a “feed” was in order.
When my Mom cooked these fish, she would simply dip and coat the cleaned fish in flour seasoned with salt and pepper and pan fry them in butter or oil.
Smelts were usually served in our house with homemade bread and butter although some would also serve potatoes boiled in their jackets.
I decided to jazz up the breading a bit so I mixed some spices into the flour for dredging the fish. I added a bit of garlic and onion powders along with a smidgeon of cayenne pepper and dried mustard. I fried the fish in olive oil and I served them with seasoned oven-roasted potato wedges and homemade mustard pickles.
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