Location: Sunnyvale, CA
|After landing the first fat smelt yesterday, I phoned the husbeast and warned him to dig up his best smelt recipe. During cleaning we discovered the perch were in fine form, but the smelt had worm wounds on the internal organs and the husbeast balked at eating those. So we ended up cooking up the perch using the smelt recipe and OMG WAS IT AWESOME.
The recipe calls for "lightly browned" but we went for "darkly browned" to make sure any worms got turned into harmless protein. I did the scaling and fileting of the perch, but left the skin on. This gave me an edge in thoroughly handling the filets to ensure there were no bones. Due to the high temperatures we also used canola oil rather than olive oil, butter, or peanut oil.
If you dribble fresh lemon juice on these right after sliding 'em on the pan.....NOM NOM NOM.