Crisp Fried Smelt with Anchovy Salt and Late-Summer Salad

Shallow-Fried Smelt with Anchovy Salt

A fine cassava-flour coating crisps quickly without hiding the fish. Anchovy salt adds a concentrated savory finish, so the dredge needs little additional seasoning.

Ingredients

• 2 lb small whole smelt, cleaned and gutted, heads and tails retained
• 3/4 cup cassava flour
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups Zero Acre Farms cultured oil, or enough for a 1/4-inch depth in the skillet
• 1 tsp Atomicstew anchovy salt, verified gluten-free, plus more to taste
• 1 lemon, cut into wedges

Instructions

1. Pat the smelt thoroughly dry, including inside the cavities. Keep refrigerated until the skillet is ready.
2. Set a wire rack over a sheet pan. Mix the cassava flour, sea salt, and pepper in a shallow dish.
3. Heat the cultured oil in a heavy skillet to 350–365°F. Keep the pan no more than half full of oil.
4. Dredge only the fish that will fit in the next batch, shaking off excess flour. Lower them carefully into the oil in a single layer without crowding.
5. Fry for approximately 2–3 minutes per side, turning gently once, until the coating is golden and the tails are crisp. The flesh should be opaque and reach 145°F at the thickest part; timing depends on fish size.
6. Transfer to the rack and immediately sprinkle lightly with anchovy salt. Let the oil return to temperature before frying the remaining fish, skimming loose browned flour between batches.
7. Serve promptly with lemon wedges, offering extra anchovy salt at the table.

Notes

• Small smelt are commonly eaten whole, but diners can remove the backbone and head if preferred. Use small fish with delicate bones rather than larger, heavily boned specimens.
• Taste the anchovy salt before applying it; blends differ considerably in salinity.
• If holding the first batch, keep it uncovered on the rack in a 200°F oven for no more than about 15 minutes.

Charred Zucchini

Brief, intense heat gives zucchini browned edges while keeping its center firm enough to hold up in a dressed salad.

Ingredients

• 2 medium zucchini, about 12 ounces total
• 1 tbsp Zero Acre Farms cultured oil
• 1/4 tsp fine sea salt

Instructions

1. Heat the broiler with a rack about 5 inches below the element.
2. Cut the zucchini lengthwise into 1/2-inch planks. Pat dry, toss with the oil and salt, and arrange on a metal sheet pan in one layer.
3. Broil for 8–12 minutes, turning once, until browned in spots and just tender. Watch closely toward the end.
4. Cool to room temperature, then cut into bite-size pieces for the salad.

Notes

• Let the zucchini cool before adding it to the greens so it does not wilt them.

Late-Summer Salad with Mustard Vinaigrette

Juicy tomatoes, crisp cucumber, and slightly bitter leaves balance the fried fish. A sharp, lightly emulsified vinaigrette coats the vegetables without making the salad heavy.

Ingredients

• 6 cups mixed green and red leaf lettuces, washed and thoroughly dried
• 1 cup torn radicchio leaves
• 2 Persian cucumbers, sliced into thick rounds
• 1 lb mixed red and orange ripe tomatoes, cut into bite-size pieces
• 1/4 cup roughly chopped flat-leaf parsley and basil
• 1 batch cooled charred zucchini
• 1 tbsp finely minced shallot
• 2 tbsp red wine vinegar
• 1 tsp gluten-free Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 4–8 food-safe nasturtium flowers, optional

Instructions

1. Combine the shallot and vinegar in a small bowl and let stand for 5 minutes.
2. Whisk in the Dijon, olive oil, salt, and pepper until lightly emulsified.
3. Place the lettuces, radicchio, cucumbers, tomatoes, herbs, and cooled zucchini in a large bowl.
4. Just before serving, toss with about two-thirds of the dressing. Add more as needed to gloss the leaves without leaving a pool in the bowl.
5. Taste for salt and acidity, transfer to a serving bowl, and finish with the optional nasturtiums.

Notes

• Use only edible flowers grown for culinary use, not florist flowers.
• If the tomatoes release substantial juice, leave that liquid behind when transferring them to the salad.

Overall Timing / Workflow

Preparing the salad before frying keeps the fish as the final, time-sensitive task.

Instructions

1. 0:00 — Heat the broiler, prepare the zucchini, and start broiling.
2. 0:05 — Wash and dry the salad greens, cut the vegetables, and mix the vinaigrette.
3. 0:15 — Set the zucchini aside to cool. Dry the fish, prepare the dredge, and set up the draining rack.
4. 0:20 — Heat the frying oil and cut the cooled zucchini for the salad.
5. 0:25 — Fry the smelt in uncrowded batches, seasoning each batch as it comes out.
6. 0:40 — Toss the salad, arrange the fish, and serve immediately.

Notes

• Cleaned fish and washed greens can be prepared ahead and refrigerated separately. Dredge the fish only immediately before frying.

Plating

Keeping the salad and fish separate preserves the crust and lets diners alternate between rich, salty bites and bright vegetables.

Instructions

1. Arrange the smelt in a loose single layer on a warm platter with lemon wedges alongside.
2. Serve the salad in a separate broad bowl, with nasturtiums resting on top if using.
3. Divide the fish among four plates and serve the salad alongside rather than underneath.

Leftover Path

Dry oven heat restores some crispness to the fish, while keeping undressed vegetables separate protects their texture.

Instructions

1. Refrigerate leftover fish in a covered shallow container within 2 hours and use within 1–2 days.
2. Reheat on a rack over a sheet pan at 400°F for 8–12 minutes, until crisp at the edges and heated to 165°F.
3. Store undressed salad vegetables and vinaigrette separately and combine shortly before eating. Already dressed salad is best eaten the same day.
4. Flake reheated fish into a fresh salad, removing bones as desired, and finish with lemon.

Notes

• Avoid microwaving the fish if you want to retain its crisp coating.