Fried Smelts With Tartar Sauce

Scripture memory is a sharp, shining weapon against temptation. Memorizing Scripture invokes the aid of the Holy Spirit – God-on-the-scene in our struggles. The Spirit who dwells within us has the power to strengthen and comfort and gladden our hearts with His Word. The psalmist says in Psalm 119:11, “I have treasured Your Word in my heart so that I may not sin against You.” By the power of the Holy Spirit working through the Word, we are set free from the slavery of our sinful nature (Rom. 8:2, 10-11; 2 Cor. 3:17), we are convicted of any hidden sin (Psm. 19:12), we abound in the fruit of the Spirit (Gal. 5:22-23), and we abound with hope (Rom. 15:13)!

Dan Wickert

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Emlive03	4	Servings

INGREDIENTS

1		Egg
1	t	Dijon mustard
		Juice of one lemon
1/2	c	Chopped onions
2	t	Chopped garlic
1/4	c	Dill pickles
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	c	Vegetable oil
1		Dozen Fresh smelts
1	c	Flour
		Bayou Blast, see * Note
		Oil, for frying
1	c	Fresh parsley sprigs, fried

INSTRUCTIONS

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe  which
is included in this collection.  Preheat the fryer. In a food
processor, fitted with a metal blade,  combine the egg, mustard, lemon
juice, onions, garlic, and pickles.  Process until smooth. Season with
salt and pepper. With the machine  running, slowly add the oil. Process
until all of the oil is used and  the mixture is thick. Season the
mixture with salt and pepper.  Refrigerate until chilled. Season the
smelts with salt and pepper.  Season the flour with Bayou Blast. Dredge
the smelts in the flour,  coating completely. Fry the smelts until
golden, about 2 to 3  minutes. Remove and drain on paper towels. Season
with the Creole  seasoning. Serve with the tartar sauce and fried
parsley. This recipe  yields 4 servings.  Recipe Source: EMERIL LIVE
with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B41
broadcast 05-07-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  06-03-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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