Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Smelt, thawed if frozen 1 Finely grated lemon peel
1/4 c All-purpose flour Vegetable oil for frying
1/4 ts Salt 2 tb Chopped fresh parsley
1 ts Dry mustard Lemon wedges
1/4 ts Cayenne pepper Lemon peel strips (opt)
1/2 ts Paprika Fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and
lemon peel. Add smelt and shake well until fish are evenly coated. Half
fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
until a 1/2" cube of day-old bread browns in 40 seconds.

Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil
and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat
oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt
into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped
parsley and serve hot with lemon wedges. Garnish with lemon peel strips and
dill sprigs, if desired.

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