For the lightest tempura, use very cold ingredients and do not overmix the batter. The cold temperature prevents gluten development, resulting in a delicate, crispy coating. If you don't have rice wine, dry sake or dry sherry can be substituted. Make sure your oil temperature is consistent. Too low and the smelt will be soggy; too high and they'll burn before they cook through. Serve with a dipping sauce of your choice. Soy sauce with grated ginger and daikon radish is a classic pairing.
Tempura-Battered Smelt
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS12
Delicate smelt, transformed into a crispy, ethereal delight with a light and airy tempura batter. A sophisticated take on a simple classic, perfect as an appetizer or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol181 mg
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Fiber1 g
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Protein24 g
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Saturated Fat7 g
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Sodium779 mg
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Sugar0 g
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Fat52 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together the rice wine and 1/2 teaspoon of salt. (2 minutes)
02
StepLightly dust the smelt with about 1 tablespoon of flour, ensuring they are just barely coated. (3 minutes)
03
StepAdd the dusted smelt to the rice wine mixture, cover with plastic wrap, and marinate in the refrigerator for 20 minutes. (20 minutes)
04
StepWhile the smelt marinates, heat the oil in a deep-fryer or large wok to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature control. (10 minutes)
05
StepIn a separate bowl, whisk together the ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and remaining 1/2 teaspoon of salt until just combined. Be careful not to overmix; a few lumps are okay. (5 minutes)
06
StepRemove the smelt from the rice wine mixture. Discard the remaining rice wine mixture. (1 minute)
07
StepDip each smelt, one at a time, into the tempura batter, ensuring it is evenly coated. Gently shake off any excess batter. (5 minutes)
08
StepCarefully fry the smelt, 2-3 at a time, in the hot oil until golden brown and crispy on all sides, about 3-4 minutes per batch. Avoid overcrowding the fryer. (15 minutes)
09
StepRemove the fried smelt with a slotted spoon and drain on paper towel-lined plates to remove excess oil. (2 minutes)
10
StepRepeat the frying process with the remaining smelt. (10 minutes)
11
StepServe immediately while warm and crispy. Garnish with extra sesame seeds, if desired.
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RECIPE REVIEWS
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Larry Heaney
Jun 14, 2025I found that using a slightly higher oil temperature (around 380F) helped to get a crispier result. Thanks for the great recipe!
Cortez Carter
Jun 14, 2025I've never cooked smelt before, but this recipe was easy to follow and the results were delicious. I will definitely make this again.
Charity Deckow
May 29, 2025This recipe is amazing! The tempura batter is so light and crispy. My family loved it!
Ernest Zemlak
May 28, 2025The sesame seeds add a wonderful nutty flavor. I also tried adding a pinch of cayenne pepper to the batter for a little kick.