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Clean the smelts by drawing them between the finger and
thumb, beginning at the tail. This will press out the insides at
the opening at the gills.
Wash them, and drain in the colander; salt well, and dip in
beaten egg and bread or cracker crumbs (one egg and one
cupful of crumbs to twelve smelts, unless these are very
large).
Dip first in the egg, and then roll in the crumbs. Fry in
boiling fat deep enough to float them.
They should be a handsome brown in two minutes and a half.
Take them up, and place on a sheet of brown paper for a few
moments, to drain; then place on a hot dish.
Garnish with parsley and a few slices of lemon, and serve
with Tartare sauce in a separate dish; or, they may be served
without the sauce.
Tags: Fish Recipes
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