Fried Smelts Recipe 2

Instructions

1. Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush, over with beaten egg, roll in crumbs and fry in hot vegetable shortening until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare.
2. Smelts make a nice garnish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried.

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