After our eventful trip to the Farmers Market, we went home to prepare our delicious feast. For some odd reason, I had been craving the smelts from our trip back to Selma’s house so I picked up a pound at the store. We were pondering what to make with them when Selma came up with the ingenious idea of making tacos out of them. Smart. That’s why I keep her around.
For those of you who don’t know what smelts are, they are tiny little fish that are usually fried and eaten whole. They are relatively inexpensive and super easy to make. Plus, I like to think that they are good for you despite the fact that they are battered and fried.
- 1lb of smelts 3-4 in. long
- 1 cup of flour or bread crumbs
- 1/2 a tbsp each of the following:
- Garlic powder
- Cayenne pepper
- Chili powder
- 3 tbsp butter
- Fresh thyme
- Fresh Rosemary
Just a man and his smelts…
Simply dredge the smelts in the mixture until evenly coated.
Next, drop them into a pan with some peanut or canola oil and let them fry for ~5 min or until you have a golden brown crust on both sides.
Place on a rack or paper towels to drain the excess oil.
While the smelts are cooking, start on the herb butter to enhance the flavors of the fish. Place butter, thyme, and rosemary sprigs into a sauce pan and simmer on low heat.
Once the smelts are done, season generously with salt just like you would french fries. When you are ready to serve, drizzle a little lemon juice and herb butter over the fish. You are perfectly welcome to stop right here and enjoy these with an ice cold beer. However, we took these little guys to the next level.
While we were at the market, we stumbled upon some ripe avocados and decided to make some homemade guacamole. We were inspired by our good friend Amanda and her new blog (which everyone should subscribe to as well) so we decided to give her recipe a go.
- 3 ripe avocados
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 lime (juiced)
- 1/4 cup onion (chopped)
- 1/2 roma tomato (chopped)
- 1 tbsp cilantro (chopped)
- 2 large spoonfuls of salsa (I use Tostitos Medium Chunky Salsa)
- pinch chili powder
We didn’t have any salsa so we left that out and subbed chili powder for good old fresh ground pepper. The guac turned out really well and we’ll definitely be using this recipe again. Also, apparently leaving the pit in the guacamole (as well as the lime juice) helps keep it green longer. Thanks science.
Finally, we served everything together with some warm corn tortillas and some cilantro-lime rice. You’re welcome taste buds.
This was the perfect meal to kick off the much needed spring weather and we can’t wait to make this again.
And with that, happy Friday and thanks for stopping by!