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