Deviled Smelt

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.