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| 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.
On first look, I thought this is crab! What an interesting idea.
ReplyDeleteOh, this should be a very nice snack! Agree with Edith that it does look like crab hah..hah...
ReplyDeleteEdith, now that you mentioned it, it does look like crab claw.
ReplyDeletePhong Hong, yes, this is rather fancy ;-)