Smelt Mayonnaise

• 2 cups (310 g) corn or all-purpose flour
• Salt and pepper
• 1/2 cup (125 ml) evaporated 2-percent milk
• 1 egg yolk
• 20 or so smelt (4 or 5 per person)
• Fresh parsley for serving
• Peanut oil for deep-frying
• Mayonnaise (page 175) for serving
• Lemon wedges for serving

1. In a shallow bowl, mix the flour with a pinch each of salt and pepper.
2. In another bowl, whisk together the milk and egg yolk until blended.
3. 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.
4. Set aside on a plate.
5. Wash the parsley and thoroughly pat it dry.
6. Pour the oil to a depth of 3 inches/ 7.5 cm (or according to the manufacturers instructions) into your deep fryer or a deep saute pan and heat to 350F (180C).
7. Add the parsley and fry until crisp, 1 to 1 1/2 minutes.
8. Drain on paper towels.
9. Working in batches, fry the smelt for 4 to 5 minutes, or until golden.
10. Drain briefly on paper towels, patting the smelt dry.
11. Serve the smelt with the deep-fried parsley, mayonnaise, and lemon wedges.

corn, salt, milk, egg yolk, smelt, parsley, peanut oil, mayonnaise, lemon wedges

Taken from www.epicurious.com/recipes/food/views/smelt-mayonnaise-388891 (may not work)