Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        smelt -- thawed if frozen
     1/4  cup           all-purpose flour
     1/4  teaspoon      salt
   1      teaspoon      dry mustard
     1/4  teaspoon      cayenne pepper
     1/2  teaspoon      paprika
   1                    finely grated lemon peel
                        vegetable oil for frying
   2      tablespoons   chopped fresh parsley
                        lemon wedges
                        lemon peel strips -- (opt)
                        fresh dill sprig -- (opt)

Preparation:

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'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Place 1/2 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'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 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