Deviled Smelt Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Smelt, thawed if frozen
1/4 cup: All-purpose flour,
1/4 tsp: Salt,
1 tsp: Dry mustard,
1/4 tsp: Cayenne pepper,
1/2 tsp: Paprika,
1: Finely grated lemon peel,
Vegetable oil for frying,
2 tbsp: Chopped fresh parsley,
Lemon wedges,
Lemon peel strips, opt
Fresh dill sprig, opt
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 375F. (190C.) 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 375F. (190C.). 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.
Source from luhu.jp
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 375F. (190C.) 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 375F. (190C.). 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.
Source from luhu.jp