Deviled Smelt
By: Barnaby Dorfman
Published: Thursday, February 11, 2010 - 11:27pm

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

1 Rinse smelt under cold running water. Pat dry on paper towels. 2 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. 3 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. 4 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.

About


Wonderfully flavorful use of an abundant, sustainable, and cheap fish. Works well with frozen smelt also.