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Horly of Smelts

Cut the heads off twelve good-sized, fresh smelts, then split in two through back, remove spinal bones and place them on a dish. Season with a light teaspoon salt, half teaspoon paprika, juice of a lemon and one tablespoon oil, turn them well in the seasoning, then let infuse for fifteen minutes. Prepare a batter for fritters, drop smelts in, roll them well, then drop one by one in boiling fat and fry for ten minutes, turning with the skimmer once in a while. Lift up, drain on a cloth, dress on a hot dish with folded napkin, decorate with a little parsley greens, and serve with one gill of hot tomato sauce separately.