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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