Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Rye | 1 slice (32g) | 83 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
| Smelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup all-purpose flour
- 3/4 cup rye flour
- 2 teaspoons caraway seeds (optional)
- 1 teaspoon salt (or according to taste)
- 1 cup vegetable oil (for frying)
- 2 pounds fresh smelts (cleaned, rinsed, and patted dry, Apple cider vinegar or lemon juice)
Directions
1. Combine the rye flour, white flour, salt, and caraway seeds and mix them all well.
2. Heat the oil in a large heavy pan over medium heat until very hot but not smoking.
3. Roll the smelts in the flour mixture, and fry, a few at a time until crisp and golden, about 1 minute on each side. Drain on paper towels.
Serve with vinegar. Serving will be enough for 4 to 6 as a snack.