Caribbean Fried Dry (Crispy Fried Smelts)

Steps

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1. 1
   Clean the fish thoroughly by removing the guts and rinsing with lemon juice. Optionally trim the tails, though leaving them allows for easier consumption of the entire fish including the bones.
   ▶ ≈0:29
2. 2
   Prepare the seasoning blend by finely chopping sea salt, black pepper, curry powder, shadow benny, thyme, scallion, garlic, and young Scotch bonnet pepper. If unavailable, green seasoning blend is an acceptable substitute.
   ▶ ≈1:44
3. 3
   Mix the chopped seasoning with olive oil until well combined.
   ▶ ≈3:37
4. 4
   Wearing gloves to protect from the heat of the Scotch bonnet, massage the seasoning mixture thoroughly over the fish's exterior and stuff it into the belly cavity of each fish.
   ▶ ≈3:51
5. 5
   Cover the seasoned fish with plastic wrap and refrigerate for at least 30 minutes, preferably 1 to 2 hours, to allow the flavours to penetrate.
   ▶ ≈4:24
6. 6
   Heat vegetable oil in a deep pan. Dust each seasoned fish lightly with all-purpose flour, ensuring even coating.
   ▶ ≈4:38
7. 7
   Fry the fish in batches over medium-high heat, being careful not to overcrowd the pan. Cook for 7 to 10 minutes per batch, flipping a few times until both sides are golden and crispy. Adjust frying time to achieve your desired crispness level.
   ▶ ≈5:04
8. 8
   Remove the fried fish from the oil and drain on paper towels or, preferably, on a wire rack to keep them crispy. Using a rack prevents steam from making the fish soggy as it cools.
   ▶ ≈6:13
9. 9
   While the fish is still hot from the oil, sprinkle lightly with sea salt.
   ▶ ≈6:37
10. 10
    Serve immediately. Traditionally served with lemon wedges, rice, and coconut juice, or enjoy on its own as a snack.
    ▶ ≈7:13