💾 Archived View for shaggypeak.com › library › recipes › appetizer › Deviled_Smelt.gmi captured on 2024-03-21 at 15:23:02. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2023-03-20)
-=-=-=-=-=-=-
12 oz Smelt, thawed if frozen 1 Finely grated lemon peel
1/4 c All-purpose flour Vegetable oil for frying
1/4 ts Salt 2 tb Chopped fresh parsley
1 ts Dry mustard Lemon wedges
1/4 ts Cayenne pepper Lemon peel strips (opt)
1/2 ts Paprika Fresh dill sprig (opt)
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.
// sources/MM0320-5.TXT