Do you eat the bones in smelts?

Yes. The bones are tiny and soft and become crisp when fried.

Do smelts need to be cleaned?

Most are sold cleaned. If not, cut off the heads and pull out the insides with your finger.

Fried Smelts

Whole small smelts dredged in seasoned flour and fried until golden and crisp, eaten bones and all with lemon. A Feast of the Seven Fishes favorite. Serves 6.

High-protein MediterraneanNo added sugar

Contains: milk, fish, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 20 min
Cook 15 min
Total 35 min
Yield 6 servings
Level Intermediate

Updated November 4, 2026

Platter of golden fried whole smelts with lemon wedges and parsley

Smelts are small, sweet, silvery fish that are a fixture of the Italian-American Christmas Eve table. They are dredged in flour, fried until crisp and eaten whole, tiny bones and all, like seafood french fries.

Fresh smelts appear at fish counters in winter; frozen cleaned smelts work well the rest of the year.

Instructions

Soak. Rinse the smelts and soak in the milk for 15 minutes.
Heat the oil. Heat 1/2 inch of oil in a large heavy skillet to 360°F.
Dredge. Mix the flour, salt, pepper and garlic powder. Lift the smelts from the milk and toss in the flour, shaking off the excess.
Fry. Fry in batches for 2 to 3 minutes per side, until golden and crisp. Drain on a rack and sprinkle with salt.
Serve. Serve hot with lemon wedges and parsley.

Nutrition per serving (estimated)

410Calories

26 gCarbohydrates

<1 gFiber

25 gNet carbs

31 gProtein

19 gFat

Includes an estimated 1 tablespoon of frying oil absorbed per serving. Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein MediterraneanNo added sugar

Tips

Fry in small batches so the oil stays hot and the fish stay crisp.
Keep finished batches warm on a rack in a 200°F oven.

Storage and leftovers

Best eaten hot. Refrigerate leftovers up to 1 day and reheat on a rack in a 400°F oven for 5 minutes.

Questions about this recipe

Do you eat the bones in smelts?: Yes. The bones are tiny and soft and become crisp when fried.
Do smelts need to be cleaned?: Most are sold cleaned. If not, cut off the heads and pull out the insides with your finger.

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