Deviled smelt
4 servings
Ingredients
| Quantity | 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 | Finely grated lemon peel | |
| Vegetable oil for frying | ||
| 2 | tablespoons | Chopped fresh parsley |
| Lemon wedges | ||
| Lemon peel strips (opt) | ||
| Fresh dill sprig (opt) | ||
Directions
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.