Harissa and Honey Fried Smelt with Red Pepper Couscous
I love a simple smelt fry, but I created this Harissa and Honey Fried Smelt Fish Recipe to elevate the skinny little fish into something my wife would want to eat.
Servings: 6 servings
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.
