Yield: 2 to 3

Scott Nowell

My version of my mom’s fried smelts.

• 1lb smelts
• 1⁄4cup cornmeal
• 1⁄2cup flour
• salt & pepper
• 1⁄2tsp paprika
• vegetable oil

Clean:

Snip off the heads and gently pull out the entrails (guts), then rinse the fish in cold water and pat them completely dry with a paper towel.

Season & Dredge:

In a bowl or bag, toss the fish in a mixture of all-purpose flour, corn meal, salt, and paprika. Shake off any excess flour.

Fry:

Heat 1/4 to 1/2 inch of vegetable oil in a heavy skillet or frying pan to about 350°F. Carefully add the fish in a single layer and fry for 2 to 3 minutes on each side until they are golden and crispy.

Serve:

Remove with a slotted spoon, drain on paper towels, and season immediately with a pinch of salt.