Deep Fried Smelts Recipe




 Fresh smelts16 Large
 Sea salt1⁄4 Cup (4 tbs)
 Dry breadcrumbs1 Tablespoon
 Light cream1 Tablespoon
 Garlic1 Clove (5 gm)
 Chives3 1⁄2 Ounce (A Small Bunch Including Chives And Chervil)
 Chervil3 1⁄2 Ounce (A Small Bunch Including Chives And Chervil)
 Flour1 1⁄4 Cup (20 tbs)
 Oil2 Cup (32 tbs) (Used For Deep Frying)
 Milk1 1⁄4 Cup (20 tbs)
 Parsley1 Bunch (100 gm)
 Salt To Taste
 Pepper To Taste


1 Wash and dry the smelts. Place them in an earthenware dish. Sprinkle with the sea salt. Place in the refrigerator for 4 hours.
2 Mix the breadcrumbs and cream in a bowl. Crack an egg and separate the yolk from the white. Add the yolk to the bowl and mix again.
3 Peel the garlic and shallots. Chop them. Wash and dry the chives and chervil, chop them as l well. Add these ingredients to the cream and breadcrumbs. Add salt and pepper. Mix thoroughly with a wooden spoon.
4 Pour the flour onto a plate. Heat the oil to 360°F.
5 Clean the smelts. Gut them, cut out the backbone and fill with the cream stuffing.
6 Put the stuffed smelts back into the earthenware dish, cover with the milk. Then dry them and dip into the flour one by one. Put them into a frying basket. Gently shake the basket to remove excess flour.
7 Lower the basket into the hot oil and leave to cook and brown.
8 Heat a serving dish. Wash the parsley, dry well.
9 When the fish have browned, drain them and arrange on the
serving dish.
10 Lower the parsley into the oil. Fry for 2 minutes, then drain it and arrange with the fish.
11 Serve very hot.