Deviled Smelt

Ingredients:

• 12 oz Smelt, thawed if frozen
• 1/4 c All-purpose flour
• 1/4 ts Salt
• 1 ts Dry mustard
• 1/4 ts Cayenne pepper
• 1/2 ts Paprika
• 1 Finely grated lemon peel
• Vegetable oil for frying
• 2 tb 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 desired.