Smelts With Deep-Fried Parsley

• 10 smelts, whole, butterflied with center bone removed
• 1 to 1 1/2 cups light cream
• 3 tablespoons Worcestershire sauce
• 10 teaspoons chopped dill
• Rye flour
• 5 tablespoons salted butter, approximately
• 10 large sprigs parsley
• Vegetable oil for deep frying
• 10 lemon wedges

1. Marinate smelts for several hours in refrigerator in mixture of cream and Worcestershire sauce.
2. When ready to cook, place one teaspoon chopped dill in center of each fillet; close up and dip in flour.
3. Saute in butter until brown.
4. Remove stems from parsley.
5. Deep fry in hot oil for five seconds.
6. Drain.
7. Serve each smelt with deep-fried parsley and lemon wedge.

smelts, light cream, worcestershire sauce, dill, rye flour, butter, parsley, vegetable oil, lemon wedges

Taken from cooking.nytimes.com/recipes/10481 (may not work)