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1. Clean, wash, and drain smelts. (If smelts are large, cut heads off. Leave tiny smelts whole.)
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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.
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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.
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