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Fried Smelts, Remoulade Sauce

Thoroughly wipe twelve good-sized, fresh smelts, season with a teaspoon salt, half teaspoon pepper, lightly roll in flour, dip in beaten egg, roll in bread crumbs, then fry in boiling fat for ten minutes. Take up, drain well, dress on hot dish with a folded napkin, decorate with six quarters lemon and serve with a remoulade sauce separately.