nd pepper. Add half the smelt, close the bag securely, and
n a bowl. Lightly dust smelt with about 1 tablespoon flour
Clean smelt and wash thoroughly. Combine cornmeal, flour, salt and pepper in a shallow dish. Dip smelt in water and then coat with flour mixture. Lay coated smelt on waxed paper and allow to set for 15-30 minutes. Coat the bottom of a heavy skillet with oil. Fry smelt in hot oil for 4 minutes on each side. Smelt should be nicely browned. Drain on paper towels. Serve with sliced lemon.
Clean and cut smelt into bite-size pieces.
Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
In a large frying pan, grease a skillet with vegetable oil and saute smelt on both sides for about 3-4 minutes each.
Serve the sauteed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.
Mix butter, lemon juice, salt and pepper.
Clean smelt, splitting them open if they are large.
Dip each in butter mixture.
Roll in flour.
Place in double boiler rack.
Broil for 6 minutes.
Turn each once.
Serves 4.
eads 375\u00b0.
Dip smelt a few at a time
Clean smelt.
Soak in salt water overnight in refrigerator; rinse.
Preheat oven to 350\u00b0F.
Pour boiling water over smelt and allow to stand for five minutes.
Place the fish in a baking pan.
Place a thin slice of bacon over each fish (if large) or a generous covering (if small).
Sprinkle with pepper as desired; add beef stock and bake in a moderate oven 20 minutes or until fish are cooked through.
hallow baking dish.
Arrange smelt in a single layer on
Butterfly smelts and flatten.
Combine melted butter and garlic in flat dish.
Combine rest of ingredients in bowl.
Dip smelt in wet then into dry.
Grease baking dish and place prepared smelts skin side down.
Bake 450 degrees 8 mins or til browned.
Remove small scales with a sharp knife and slit the fish; clean.
After the smelt are cleaned, place in salt water and refrigerate overnight.
Drain very well.
Add salt, pepper, and cream to egg and beat together.
Dip fish into mixture, then roll in cracker crumbs.
Fry in deep hot fat (370F) until golden brown, 3 to 5 minutes.
Serve with tartar sauce.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
its the pan it will smelt fantastic!
It will sizzle
Clean, wash, and drain smelts. (If smelts are large, cut heads off. Leave tiny smelts whole.).
Make a small incision on one side of each smelt. Under cold running water, clean smelts by squeezing out innards. Drain. Sprinkle with salt. Coat with flour.
Heat olive oil in a large frying pan. Fry smelts until golden brown and crisp on both sides. Sprinkle with lemon juice and serve hot.
hop the artichoke hearts and smelt on a cutting board into
Good for smelt or any fish filet.
Do not use for pan frying.