The veteran rainbow smelt anglers of coastal Maine know to rent a shanty that features a flat-top wood stove that accommodates a cast iron frypan. Aside from the venison steaks and mooseburgers, cooking freshly-caught rainbow smelt has to be one of the most memorable meals cooked during winter outings.
Some anglers gut the fish but leave the heads and tails on for cooking and I see no reason for suggesting otherwise. Its up to you as to what parts of the fish you eat.
Clean and rinse the smelt then dip is an eggwash that consists of either a couple of beaten eggs or, if you prefer, beaten eggs and a few tablespoons of milk.
Roll the smelt in a dry mixture of flour, cornmeal and a dash of salt, pepper and garlic salt.
Dip the breaded smelt into the wet egg wash then re-coat each fish with the dry mixture again.
Fry in just enough hot extra-virgin olive oil (with a pat of butter to keep the heat down) and turn just once.
Smelt will cook very quickly so prepare any side dishes ahead of time. Cut green beans with slivered almonds goes well, as do pan-fried potatoes.
A cup of white wine will add to the meal but be sure to designate a driver for the snowy trip home.
