Crispy Korean Winter Smelt Fry (2 Servings)

Use 250 g cleaned smelt kept refrigerated or thawed in a fridge. Follow the package's cleaning directions, pat dry and wash any tools exposed to raw fish.

Lightly dust smelt with 20 g mix. Stir the remaining 50 g with 70 mL cold water to make a thin batter.

Heat oil in a small deep pot with room to spare. A drop of batter should rise amid gentle bubbling. Do not overheat or overfill.

Coat smelt lightly and fry in small batches until golden and crisp, keeping pieces apart. Drain well.

Open the largest fish to check the flesh is opaque and fully cooked. If feasible, verify 63°C (145°F) inside with a food thermometer; cook longer if needed.

Combine 10 mL soy sauce and 5 mL vinegar. Beware of hot food and small bones; refrigerate leftovers in a shallow container within 2 hours.