Deviled Smelt
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
smelts
thawed if frozen |
* |
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | each |
lemon zest
finely grated |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 2 | tablespoons |
parsley leaves
chopped fresh |
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
lemon zest
strips |
*
|
| 1 | sprigs |
dill weed, fresh
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
smelts
thawed if frozen |
* |
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
dry mustard
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
paprika
|
|
| 1 | each |
lemon zest
finely grated |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 3E+1 | ml |
parsley leaves
chopped fresh |
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
lemon zest
strips |
*
|
| 1 | sprigs |
dill weed, fresh
fresh |
|
Directions
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℉ (190℃) F or until a ½ inch cube of day-old bread browns in 40 seconds.
Place ½ 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℉ (190℃).
Repeat with remaining smelt.
Place all of smelt into basket and fry 1 to 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.
