Smelt Orly Recipe
Ingredients
| Smelts | 2 Pound, breaded | |
| Beer | 1 Bottle (1l) | |
| Fat for frying | ||
| Flour | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Lemon wedges | ||
Directions
1. Split, clean and remove heads from fresh smelts, or thaw frozen smelts. Pour beer over smelts in a large bowl; cover with transparent wrap; chill at least 1 hour.
2. Melt enough shortening, or pour in enough oil, to make a 1-inch depth in a skillet; heat to 375° on deep-fat thermometer.
3. Combine flour, salt and pepper in a pie plate. Remove smelts from beer with a slotted spoon; reserve beer. Roll smelts in seasoned flour; dip again in beer, then again in seasoned flour.
4. Fry smelts, turning once, 5 minutes, or until golden. Lift out with a slotted spoon; drain on paper toweling. Arrange on a heated serving platter or individual plates.
2. Melt enough shortening, or pour in enough oil, to make a 1-inch depth in a skillet; heat to 375° on deep-fat thermometer.
3. Combine flour, salt and pepper in a pie plate. Remove smelts from beer with a slotted spoon; reserve beer. Roll smelts in seasoned flour; dip again in beer, then again in seasoned flour.
4. Fry smelts, turning once, 5 minutes, or until golden. Lift out with a slotted spoon; drain on paper toweling. Arrange on a heated serving platter or individual plates.
Chef
