FRIED SMELTS--IV
Dip the cleaned smelts in cream, then in seasoned flour, and fry
in fat to cover. Serve with Tartar Sauce.
FRIED SMELTS--V
Clean small smelts, season with salt and pepper, dip in egg and
crumbs, and string on skewers, piercing the head with a skewer.
Fry in deep fat and serve with Mayonnaise or Tartar Sauce.
FRIED SMELTS--VI
Clean the smelts, trim off the tails, and remove the back-bone.
Sprinkle with salt and pepper inside and out and skewer into circles
with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.
FRIED SMELTS A L'ANGLAISE
Dip the cleaned fish into cracker crumbs, then in beaten eggs, then
in cracker crumbs, and fry brown in deep fat. Serve with Tartar
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Sauce.
FRIED SMELTS AU BEURRE NOIR
Clean the smelts, season with salt and pepper, dip in corn-meal,
then in beaten egg and crumbs, and fry in deep fat. Drain and serve
with Brown Butter Sauce. If desired, the fish may be skewered in
circles before frying.
FRIED SMELTS A LA PARISIENNE
Wash the smelts, remove the bone, wipe dry, dredge with flour,
put their tails in their mouths, fasten with a tooth-pick, and
fry in very hot fat. Garnish with hard-boiled eggs and serve with
Tartar Sauce.
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