Home › The Principles of Cookery › Smelts, Fried

Smelts, Fried

Draw and wipe the smelts, trim off the fins, soak the fish in milk, and flour them well; or, if preferred, flour them, and then dip them in beaten egg and bread-raspings. Fry in hot fat till they are crisp and brown. Take them up carefully with a slicer, drain them on blottingpaper sprinkle a little salt over them, and serve on a napkin on a dish. Put half a lemon at each end of the dish, and garnish with fried parsley. If liked, the lemon may be omitted, and shrimp or Tartar sauce may be served with the smelts. Time to fry the smelts, three to five minutes. Probable cost, 1s. to 2s. per dozen. Sufficient, a dozen for five or six persons.