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Ingredients
- 2 lbs smelt (about 3 dozen)
- salt
- flour, for coating
- 1 cup olive oil
- 3 tablespoons fresh lemon juice
Method
- Clean, wash, and drain smelts. (If smelts are large, cut heads off. Leave tiny smelts whole.).
- Make a small incision on one side of each smelt. Under cold running water, clean smelts by squeezing out innards. Drain. Sprinkle with salt. Coat with flour.
- 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.
