from Out of Old Nova Scotia Kitchens
It is not necessary to clean smelts, but if you prefer, open them at the gills; then draw each smelt between the finger and thumb, beginning at the tail, to remove the inside.
Ingredients
4-6 smelts
1 egg, slightly beaten
½ cup whole wheat flour
Butter or olive oil
Directions
Dip each fish in to the beaten egg and run it through the flour.
Lay the fish in a row in a frying pan and fry in butter or olive oil until golden brown. Turn them once.
Nada’s Tips & Tricks: You can use any flour you have on hand. I add seasoning to the flour to give it a little punch…lemon pepper, Italian or Old Bay…anything you have in the spice cupboard.
Contents and images used with permission by Nimbus Publishing. Out of Old Nova Scotia Kitchens (revised edition) – Nimbus Publishing and Vagrant Press