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Smelts are often fried, as for ‘a la Tartare’; or, rolled in meal
or flour, and then fried, they are used to garnish other kinds
of fish.
With baked fish they are arranged around the dish in any
form that the taste of the cook may dictate; but in garnishing
fish, or any other dish, the arrangement should always be
simple, so as not to make the matter of serving any harder
than if the dish were not garnished.
Smelts are also seasoned well with salt and pepper, dipped in
butter and afterwards in flour, and placed in a very hot oven
for eight or ten minutes to get a handsome brown.
They are then served as a garnish or on slices of buttered
toast. When smelts are used as a garnish, serve one on each
plate with the other fish.
If you wish to have the smelts in rings, for a garnish, fasten
the tails in the opening at the gills, with little wooden tooth
picks; then dip them in the beaten egg and in the crumbs,
place in the frying basket and plunge into the boiling fat.
When they are cooked take out the skewers, and they will
retain their shape.
Tags: Fish Recipes
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