- 2 pounds large fresh smelts, cleaned, gutted and heads removed; or 4 pounds of mini smelts, cleaned and heads removed
- 3-4 cups all-purpose our
- 3-4 cups vegetable oil, for frying
- Salt to taste
- 1⁄4 cup parsley, chopped, including the stem
- Salt and fresh black pepper to taste
Rinse the smelts and place in a colander to drain excess water. Season with salt. Place the our in a large bowl and drop in 2-3 smelts at a time to cover evenly with a thick layer of our. Re- move and shake o any loose our. Heat the oil in a large, deep sauté pan. e level of oil should be high enough to submerge the smelts. When the oil is hot, drop the smelts in one-by-one, taking care not to overcrowd the pan. Fry the smelts for about 5-10 minutes or until the desired level of crispness is achieved. Remove the smelts and allow them to drain on a paper towel-covered wire rack. Transfer to a serving platter and serve.