Title: Fried Smelt
Categories: Entree Fish Historic
Yield: 4 Servings

12		Cleaned large smelt
		(about 1 1/2 to 2 pounds)
1/4	c	All-purpose flour
2		Well beaten egg yolks
2	tb	Cold water
1/3	c	Fine dry bread crumbs
1	ts	Salt
		Fat for frying

Wash the fish, if necessary, Blot dry on paper towels. Dip them in flour, then in combined egg yolks and cold water. Coat well and roll in crumbs. Sprinkle with salt. Heat fat in a large heavy skillet and fry the smelt, turning to brown lightly on both sides.

1 BULLOCK, Helen Duprey, ed. Recipes of the Young Republic Heirloom Publishing Company New York Submitted by John Hartman Indianapolis, IN 12 APR 1996

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