Deviled Smelt

Ingredients

12 ounces Smelt

1 cup All-purpose flour

1 teaspoon Salt

1 teaspoon Dry mustard

1 teaspoon Cayenne pepper

1 teaspoon Paprika

1 Finely grated lemon peel

Vegetable oil for frying

2 tablespoons Chopped fresh parsley

Lemon wedges

Lemon peel strips

Fresh dill sprig

Preparation

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.