| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Appetizers, Seafood | 4 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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