Deviled Smelt

Course : Appetizers
Serves: 4
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Ingredients:

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 medium finely grated lemon peel
3 Cup vegetable oil for frying
2 tablespoons chopped fresh parsley
1 medium lemon wedges
1 medium lemon peel strips -- (opt)
1 tablespoon fresh dill sprig -- (opt)
 

Preparation / 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'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


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