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.

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