Davidās childhood memories inspired this recipe: āWhen I was a kid, my father and his in-laws would go fishing off the RiviĆØre-du-Loup Wharf. They would come back with buckets full of smelt that they caught using bamboo fishing sticks. We would get out the Robin Hood flour and start frying them up. Theyāre delicious and whatās better, theyāre small so you know that theyāre not feasting on anything dubious at the bottom of the sea.ā We serve smelt piled high on a plate with mayo on the side.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a shallow bowl, mix the flour with a pinch each of salt and pepper. In another bowl, whisk together the milk and egg yolk until blended. Soak the smelt, 4 or 5 at a time, in the milk mixture for a couple of minutes and then coat them with the flour mixture. Set aside on a plate. Wash the parsley and thoroughly pat it dry.
Step 2
Pour the oil to a depth of 3 inches/ 7.5 cm (or according to the manufacturerās instructions) into your deep fryer or a deep sautĆ© pan and heat to 350Ā°F (180Ā°C). Add the parsley and fry until crisp, 1 to 1Ā 1/2 minutes. Drain on paper towels. Working in batches, fry the smelt for 4 to 5 minutes, or until golden. Drain briefly on paper towels, patting the smelt dry.
Step 3
Serve the smelt with the deep-fried parsley, mayonnaise, and lemon wedges.
