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Friday, September 5, 2014

Smoked smelt cocoon

The sauce was overdone but the snack was incredible with or without it.

This concoction is the fishy version of the corndog.  I did not season the potato so as to allow the deep, smoky flavor of the smelt  to take center stage . The secret to easy handling is to chill the prepared cocoon just before frying.

These cocoons are dainty and make a light, elegant meal.  Lovely with either wasabi or honey mustard.

Makes 8 cocoons.

Ingredients:
A tin of smoked smelt marinated in oil. I got these from Hubers Dempsey.
3 potatoes ( I used 2 waxed brastagi and 1 russet )
1 cup of rice flour, 1 Tbsp of oats

method :

Drain the smelts.
Steam the potatoes and rice them with a ricer while hot.  Discard the skins.
In the cusp of the hand, sandwich 1 smelt with the potato.
Compact the potato such that the smelt is secure.
Roll the cocoon in flour mixture.
Chill for 1 hour.
Deep fry in a deep pot of very hot oil, 1 minute.
Tastes great with salad as sides.



3 comments:

  1. On first look, I thought this is crab! What an interesting idea.

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  2. Oh, this should be a very nice snack! Agree with Edith that it does look like crab hah..hah...

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  3. Edith, now that you mentioned it, it does look like crab claw.
    Phong Hong, yes, this is rather fancy ;-)

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