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Fried Smelts.
Ingreaients.
12 Smelts. Parsley. Egg and Bread Crumb.
Method.
1. Take a dozen smelts and clean them with as little washing and handling as possible. 2. Trim off the
fins, dry them thoroughly in a cloth. 3. Flour them, or brush over with egg and bread crumb. Six are sometimes fastened
together before frying with a skewer run through the eyes, or they may be fried singly. 4. Fry in hot fat at a temperature
of 380° till they are of a rich golden colour-and crisp. 5. Put them on some kitchen paper. 6. Sprinkle with salt,
and garnish with fried parsley.
PRECAUTIONS.-The smelts must be fresh, well dried, and evenly covered with flour or egg and bread crumb.
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