Title: Deviled Smelt
Categories: Appetizer Seafood
Yield: 4 Servings

12	oz	Smelt, thawed if frozen
1/4	c	All-purpose flour
1/4	ts	Salt
1	ts	Dry mustard
1/4	ts	Cayenne pepper
1/2	ts	Paprika
1		Finely grated lemon peel
		Vegetable oil for frying
2	tb	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 deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds.

Place 1/2 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 1-2 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.

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