Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 lb thawed smelt or other small fish
- Salt
- Rice flour for dredging
- Vegetable oil for frying
- 3 chopped garlic cloves
- 3 chopped small hot chiles such as Thai or serrano
- 4 T. sugar
- 1/2 cup soy sauce
- 6 T. lime juice
- 1/3 cup water
Preparation:
Make the sauce. You can make the dipping sauce either in a food processor or in a mortar and pestle; I use a mortar and pestle, so I'll start with that method.
Put the sugar, chiles and garlic in the mortar and pound it to mush -- it'll take 3-5 minutes. Then add the lime juice, soy sauce and water and mix well. Doing this melds the flavors better. But, if you don't have a mortar, buzz it all in a food processor set on its high setting.
Pat the fish dry, then salt them and dredge in the rice flour. You will need at least a cup of rice flour. If you cannot find rice flour, use Wondra flour. If you cannot find Wondra flour, use regular flour.
Heat enough oil to come about 1/4 inch up the sides of the frying pan over high heat until it shimmers. Test it with drops of water: If it sizzles away at once, you're ready. If you have a thermometer, look for about 325 degrees.
Fry in batches over medium heat for about 3-5 minutes per side, depending on the size of the fish. You want them golden brown. Drain on paper towels.
Serve at once with the dipping sauce. It's actually easier to eat these with chopsticks, so if you have them and can use them, this is the time to break out a nice pair. Forks are OK, of course.