| |
|
What You Need:
(To Serve: 6)
|
|
|
|
2 pounds smelts (about 3 dozen)
Salt to taste
Flour for coating
Cup olive oil
3 tablespoons fresh lemon juice
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Clean, wash, and drain smelts. (If smelts are large, cut heads off. Leave tiny smelts whole.)
|
2. Make a small incision on one side of each smelt. Under cold running water, clean smelts by squeezing out innards. Dram. Sprinkle with salt. Coat with flour.
|
3. Heat olive oil in a large frying pan. Fry smelts until golden brown and crisp on both sides. Sprinkle with lemon juice and serve hot.
|
|
|
|
|
