Pan-Fried Smelts

• 2 pounds smelts, approximately 12 (6 to 8-inch long) gutted with fins removed
• 1/2 cup dried bread crumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh squeezed lemon juice
• Peanut oil

1. Rinse the smelts thoroughly and pat dry.
2. Place the bread crumbs, salt and pepper into a large resealable bag and shake to combine.
3. Place the lemon juice into a shallow dish.
4. Dip the smelts into the juice and then place in the bag with the dry mixture and shake until the fish are well coated.
5. You can coat 2 to 3 fish at a time, depending on their size.
6. Place enough peanut oil into a 12-inch cast iron skillet just to cover the bottom of the pan.
7. Place over medium-high heat until shimmering.
8. Add the smelts to the pan, 4 to 5 at a time, being careful not to overcrowd the pan.
9. Fry for 3 to 4 minutes per side until lightly browned and cooked through.

smelts, bread crumbs, kosher salt, freshly ground black pepper, fresh squeezed lemon juice, peanut oil

Taken from www.foodnetwork.com/recipes/alton-brown/pan-fried-smelts-recipe.html (may not work)