Cornmeal-Crusted Smelts With Corn Dressing

Ingredients

• ½ cup canned or frozen corn kernels
• ¼ cup finely chopped red bell pepper
• ½ jalapeno pepper, seeded and minced
• ¼ cup finely chopped onion
• 1 teaspoon dill seed
• 1 ½ tablespoons sugar
• 4 tablespoons cider vinegar
• ¼ cup water
• 18 smelts, cleaned, gutted and headless
• 1 cup skim milk
• 1 cup stone-ground yellow cornmeal
• Salt and cayenne pepper to taste
• 3 tablespoons butter or vegetable oil
• 1 cup homemade or commercial mayonnaise
• 1 tablespoon strong mustard
• Lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1334 calories; 71 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 118 grams protein; 471 milligrams cholesterol; 1470 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Combine the corn, bell pepper, jalapeno pepper, onion, dill seed, sugar, vinegar and water in a small non-aluminum saucepan. Bring to a simmer and cook gently for 30 minutes. Set aside to cool.
2. While the corn mixture is cooking, rinse the smelts and pat them dry. Place them in a bowl and add the milk. Season the cornmeal with salt and cayenne pepper to taste and place in a shallow dish.
3. When the corn mixture has finished cooking, heat the butter or oil in a large nonstick skillet. Roll the smelts in the cornmeal mixture to coat them, place them in the skillet and cook over medium-high heat about two minutes on each side until lightly browned. Transfer the smelts to a warm platter.
4. Drain the corn mixture of any excess liquid, then mix with the mayonnaise. Stir in the mustard and season to taste with salt and pepper.
5. Serve the fish garnished with lemon wedges with the sauce on the side.