Deviled Smelt

• 12 ounces smelts thawed if frozen
• 1/4 cup flour, all-purpose
• 1/4 teaspoon salt
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 each lemon zest finely grated
• 1 x vegetable oil for frying
• 2 tablespoons parsley leaves chopped fresh
• 1 wedges lemon
• 1 x lemon zest strips
• 1 sprigs dill weed, fresh fresh

1. Rinse smelt under cold running water.
2. Pat dry on paper towels.
3. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel.
4. Add smelt and shake well until fish are evenly coated.
5. Half fill a deep-fat fryer or saucepan with oil; heat to 375F (190C) F or until a 1/2 inch cube of day-old bread browns in 40 seconds.
6. Place 1/2 of smelt in a frying basket.
7. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently.
8. Drain on paper towels.
9. Reheat oil to 375F (190C).
10. Repeat with remaining smelt.
11. Place all of smelt into basket and fry 1 to 2 minutes more or until lightly golden and crisp.
12. Drain on paper towels.
13. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges.
14. Garnish with lemon peel strips and dill sprigs, if desired.

flour, salt, mustard, cayenne pepper, paprika, lemon zest, vegetable oil, parsley, lemon, lemon zest strips, dill

Taken from recipeland.com/recipe/v/deviled-smelt-40895 (may not work)