Name: Deviled Smelt
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)

A person who has been born again, or regenerated, does not habitually commit sin. He no longer sins with his heart and will and whole inclination. There was probably a time when he did not think about whether his actions were sinful or not, and he did not always feel grieved after doing evil. There was no quarrel between him and sin; they were friends. But the true Christian hates sin, flees from it, fights against it, considers it his greatest plague, resents the burden of its presence, mourns when he falls under its influence, and longs to be completely delivered from it. Sin no longer pleases him, nor is it even a matter of indifference to him; it has become a horrible thing which he hates.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Appetizers	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.
Posted to MM-Recipes Digest  by "Wayne T. Jones" <[email protected]>
on Jun 21, 1998

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