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