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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.
