Deviled smelt

Yield: 4 servings

Measure Ingredient
12 ounces Smelt, thawed if frozen
¼ cup All-purpose flour
¼ teaspoon Salt
1 teaspoon Dry mustard
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
1 \N Finely grated lemon peel
\N \N Vegetable oil for frying
2 tablespoons Chopped fresh parsley
\N \N Lemon wedges
\N \N Lemon peel strips (opt)
\N \N 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 ½" cube of day-old bread browns in 40 seconds.

Place ½ 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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