Recipe - Deviled Smelt

12 ounce Smelt, thawed if frozen
One fourth cup Allpurpose flour
One fourth teaspoon Salt
1 teaspoon Dry mustard
One fourth teaspoon Cayenne pepper
One half teaspoon Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tablespoon Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and
lemon peel. Add smelt and shake well until fish are evenly coated. Half
fill a deepfat fryer or saucepan with oil; heat to 375'F. (190'C.) or
until a 1/2" cube of dayold bread browns in 40 seconds.

Place One half of smelt in a frying basket. Lower basket gradually into hot oil
and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat
oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt
into basket and fry 12 minutes more or until lightly golden and crisp.
Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped
parsley and serve hot with lemon wedges. Garnish with lemon peel strips and
dill sprigs, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini