I love a simple smelt fry, but I created this Harissa and Honey Fried Smelt Fish with Red Pepper Couscous to elevate the skinny little fish into something my wife would want to eat.
A Unique Smelt Fry Recipe
If you're looking to add a unique twist to your usual smelt fry, look no further than this Harissa and Honey Fried Smelt with Red Pepper Couscous. This smelt fish dish combines crispy, golden-fried smelt coated in a sweet and spicy harissa-honey glaze, served atop a vibrant bed of couscous infused with roasted red peppers, fresh cilantro, and zesty lemon. It's a harmonious blend of flavors and textures that's sure to impress your family and friends.
What Is Smelt?
Smelt are small, silver-colored fish, typically ranging from 6 to 9 inches in length. Native to the Atlantic and Pacific oceans, these small fish made their way into the Great Lakes in 1912 after escaping from an inland lake in Michigan where they had been stocked as forage fish. In Minnesota, smelt are considered a popular species to catch in Lake Superior, where anglers eagerly anticipate their annual runs.
Smelt Fishing in Minnesota
In Minnesota, smelt fishing is a cherished tradition, especially along the North Shore of Lake Superior. The season usually kicks off in mid to late April when tributary waters warm above 45 degrees F. Smelt are sensitive to light and prefer shallow waters at night, making nighttime the prime time for smelt fishing.
To try your hand at smelt fishing, you'll need a pair of hip boots or waders, a long-handled net, and a bucket for your catch. Wade into the stream near its mouth and sweep your net through areas behind riffles, boulders, or other current obstructions where smelt rest as they swim upstream. Some enthusiasts also use seine nets along the beaches at Park Point in Duluth. For detailed information and regulations, visit the Minnesota Department of Natural Resources website.
The Recipe for Harissa and Honey Fried Smelt
This smelt recipe brings the delicate flavor of smelt to the forefront, complemented by a spicy-sweet harissa and honey glaze. Paired with a hearty red pepper couscous, it's a meal that's both satisfying and bursting with flavor.
How To Make Smelt And Red Pepper Couscous
Prepare the Harissa-Honey Glaze: In a large bowl, whisk together the harissa paste and honey until well combined. Set aside.
Cook the Couscous: Follow the package instructions to cook the couscous. Once cooked, transfer it to a bowl and mix in the roasted red peppers, minced garlic, cilantro, red onion, melted butter, lemon juice, and ½ teaspoon of kosher salt. Stir well to combine and set aside.
Dredge the Smelt: On a large plate, combine the all-purpose flour and Old Bay seasoning. Toss the smelt in the seasoned flour, ensuring each fish is evenly coated. Gently shake off any excess flour.
Fry the Smelt: Heat a large cast-iron skillet over medium-high heat for two minutes. Add enough vegetable oil to coat the bottom of the pan by about ¼ inch. Allow the oil to heat for an additional two minutes. When the oil is hot, arrange half of the smelt in a single layer, ensuring there's space between each fish. Fry for two minutes on one side, then turn and fry the smelt for another minute until golden brown and crispy. Transfer the fried smelt to the bowl with the harissa-honey glaze and toss well to coat. Repeat the process with the remaining smelt.
Serve: Plate the red pepper couscous and top with the glazed smelt. Sprinkle with a little extra Old Bay seasoning if desired, and serve immediately.
Cooking Tip
Handling Smelt: Smelt have a delicate texture. When cleaning, handle them gently to maintain their integrity. Their small size makes them perfect for frying whole, and their bones are soft enough to eat.
What Is Harissa Paste?: Harissa is a North African chili paste that adds a spicy kick to dishes. If you're new to harissa, start with a smaller amount and adjust to your heat preference. You can find harissa in most grocery stores or specialty food markets.
More Fish Recipes
This fried smelt recipe, just like all of the recipes you'll find on this food blog, was tested by my wife and our 9-year-old daughter. I'll be honest and let you know that my wife loved the entire dish, but our daughter only loved the red pepper couscous. She wasn't a fan of the fried smelt. If you have kids who are picky eaters, a smelt fry might not be a great recipe for them. But it's a great one to share with adult family and friends.
If you are looking for another great fish recipe, be sure and check out our Coconut Crusted Fish or Perch Tacos or Potato Crusted Fish. Or find all of our fish recipes here.
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DID YOU MAKE THIS RECIPE
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Harissa and Honey Fried Smelt with Red Pepper Couscous
Ingredients
- 2 dozen smelt, fresh or thawed from frozen
- 1 ½ teaspoons kosher salt, divided
- 1 Tablespoon harissa paste
- 1 Tablespoon honey
- 2 cups couscous
- 1 cup roasted red peppers, diced
- 1 Tablespoon minced garlic
- 1 cup fresh cilantro, roughly chopped
- ¼ cup red onion, diced
- juice from 1 lemon
- 2 Tablespoons butter, melted
- 1 cup all-purpose flour
- 1 Tablespoon Old Bay seasoning
- vegetable oil for frying
Instructions
- In a large bowl whisk together the harissa and honey and set aside.
- Cook the couscous according to the package directions and mix in another bowl with roasted red peppers, minced garlic, cilantro, red onion, butter, lemon juice, and ½ teaspoon kosher salt and set aside.
- On a large plate, combine the flour and Old Bay seasoning and toss the smelt in the seasoned flour and shake off any excess.
- Heat a large cast iron skillet over medium-high heat for two minutes. Add enough vegetable oil to coat the bottom of the pan by about ¼ inch. Let oil heat up for 2 minutes.
- When the oil is hot, arrange half of the smelt in one layer with room between each one and fry for 2 minutes. Turn and fry for another 1 minute until they are golden brown and crispy and transfer to the bowl with the harissa and honey and toss well to coat. Repeat the process and fry up the remaining smelt.
- Serve the spicy fish over the cooked couscous, sprinkle with a little extra Old Bay seasoning, and serve immediately.
