Fried Smelts

Ingredients

• smelts
• salt
• flour
• egg
• crumbs
• fat

Method

1. 1

   Clean smelts.

2. 2

   Make a cut under the gills, remove intestines; sprinkle with salt; wash and dry; skewer in shape.

3. 3

   Season; dip in flour, egg and crumbs.

4. 4

   Cook in fat which browns a cube of bread in 60 secs.

5. 5

   After putting in fish, reduce heat, so that fish may be sufficiently cooked without becoming too brown.

6. 6

   Cook 3 to 4 mins.

7. 7

   Drain; garnish with lemon and parsley or watercress; serve with Hollandaise or Sauce Tartare.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 22. The excerpt below is the record exactly as published.

FRIED SMELTS. 1. Clean smelts. Make a cut under the gills, remove in- testines; sprinkle with salt; wash and dry; skewer in shape. 2. Season; dip in flour, egg and crumbs

Cook this with the app: pantry check, scaling, and the assistant.