Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Paige Isaac – Listuguj, Gespe’gewa’gi

Ingredients:

• Smelts
• Flour (for coating)
• Salaweg fish spices
• Oil (for shallow frying, e.g., vegetable oil)
• Spruce tips (for garnish)

Instructions:
Note: Measurements depend on how many smelts you plan to fry.

1. Prepare your smelts: Catch some fresh smelts (gaqpesaq) on the ice, or source them from a local fisher. Clean the smelts if you prefer, though many enjoy them whole (guts and all).
2. Heat the oil: Pour enough oil into a pan to create a shallow fry layer (about ¼ to ½ inch deep). Heat on medium until hot (the oil should sizzle when food is added).
3. Prepare the coating: On a plate, mix about ½ cup of flour with a sprinkle of Salaweg fish spices. Adjust quantities as needed.
4. Coat the smelts: Lightly dredge each smelt in the flour mixture, shaking off any excess.
5. Fry the smelts: Once the oil is hot, carefully place the coated smelts in the pan. Fry for about 2 minutes on one side, or until lightly golden, then flip to cook the other side.
6. Drain and season: Transfer the cooked smelts to a plate lined with paper towels to remove excess oil. Sprinkle with additional Salaweg fish spices while still warm.
7. Garnish: Top with spruce tips for a fresh, citrusy flavor. (Spruce tips are typically harvested in the spring and can be frozen for use year-round.)
8. Serve and enjoy: Pair your crispy smelts with traditional sides like tapa’tang (potatoes) and ma’susi’l (fiddleheads).