Surf Smelt Fries a la Cabeza de Martillo

Surf Smelt Fries a la Cabeza de Martillo


30 count beheaded, gutted and tails removed surf smelt.

1-2 tablespoons Martillo Mix (recipe below)

1 cup Progresso Italian Bread crumbs

Canola oil

2 limes

Kosher salt


Martillo Mix

½ tablespoon salt
½ tablespoon cayenne
½ tablespoon paprika
3 tablespoon Lawry’s
2 tablespoon Onion powder
2 tablespoon Garlic powder

Martillo Sauce

3/4 cup ketchup
3 dashes tobasco sauce
2 dashes Worcestershire
1 tbsp dijon mustard
1 clove of pressed garlic
11/2 tbsp of fresh lime juice
1 tspn Martillo Mix

Combine ingredients and chill in refrigerator cover for at least one hour.




Rise surf smelt and pat dry with paper towels. Put them in a resealable gallon size plastic bag. Add the Martillo mix and gently massage the rub into the cervices of the fish. Place in fridge for at least 1 to 2 hours. Remove from fridge and slowly add bread crumbs to the bag of fish making sure to evenly coat each one.

Fire up the skillet and add the canola oil. Fry each smelt a couple minutes per each side until a dark crust is formed on the fish. Only fry about one third of the fish at a time so that you don’t over crowd the pan or lower the oil temp. Once fully cooked remove and set on paper towels to absorb excess oil. While still hot squeeze some fresh lime juice over them and lightly sprinkle them with kosher salt.

Serve with a side of Martillo sauce or your favorite cocktail sauce and some cold beer. 

Thank you. Way cool to include the sauce and mix recipe.

That looks super delicious!

Those look super tasty. Can't wait until the night surf fish start running to give your recipe a shot. Anyone caught any or even tried for night fish yet this year?