Baked smelts are a great alternative to fried smelts — the same crunch and taste, but with less fat. Ideal as a light appetizer, dinner with salad, or a snack with drinks. Preparation is quick and easy, and the oven does all the work instead of the pan.
Unlike classic frying, it doesn't leave a smell in the kitchenand the smelts remain dry and crispy on the outside, and juicy on the inside. They are baked at 220°C for about 15 minutes until golden. An excellent recipe for those who love seafood but want a healthier preparation. Served with lemon, ajvar, and fresh bread.
| Category: | Fish and seafood |
| Seasons | All |
| Cuisine Type | Serbian cuisine |
| Tags: |
| 500 gr sprats (fresh, cleaned) |
| 4 tablespoons wheat flour |
| 1 teaspoon salt |
| ½ teaspoons garlic powder |
| ½ teaspoons ground pepper |
| 2 tablespoons olive oil |
| 1 piece lemon (for serving, optional) |
| 20 gr Tartar sauce (optional, for serving) |
This recipe is a great choice when you want something quick, tasty, and healthy. Ideal for dinner with a salad or as a snack. If you like it extra crispy, turn on the fan in the oven for the last 5 minutes. Sprats are best while warm, but they are also tasty cold, especially with a bit of lemon.
Per Serving 125 g (approximately 1/4 tray)
| Kilocalorie: | 170 kcal |
| Kilojoule: | 710 kJ |
| Fibers: | 0.5 g |
| Salt: | 420 g |
| Carbs: | 10 g |
| Sugar: | 0.5 g |
| Fat: | 9 g |
| Saturated fat: | 1.3 g |
| Cholesterol: | 65 mg |
| Proteins: | 18 g |
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