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Le Chaudron recipe
Friture d'éperlans
Fried smelt
⏱ 30 minServes 4Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)fresh smelt
150 g (5 oz)flour
1 teaspoonpaprika
2lemons, cut into wedges
1 teaspoonfleur de sel (flaky sea salt)
1bunch of flat-leaf parsley
- 600 g (21 oz) fresh smelt
- 150 g (5 oz) flour
- 1 teaspoon paprika
- 2 lemons, cut into wedges
- 1 teaspoon fleur de sel (flaky sea salt)
- 1 bunch of flat-leaf parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse and dry the smelt, then toss with the flour and paprika.
- Shake off the excess flour in a colander.
- Heat the oil until a fish sizzles immediately.
- Fry in small batches for 3 minutes until golden.
- Drain on paper towels.
- Sprinkle with flaky salt and serve hot with lemon wedges and fried parsley.
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