Pan Fried Smelts

Directions

If the bones are still in the fish, you may wish to remove them.  Grasping the head-end of the backbone should allow you to remove the bones in a single pull.

Put the flour in a large bowl or paper bag and season it with salt and pepper.  Gently toss the smelts in the flour to coat them evenly.

Heat a large frying pan with about an inch of canola oil in it.  When a bit of flour sizzles when dropped in, it is hot enough for adding the smelts.  Cook them quickly in a single layer in the pan, turning them once; this may need to be done in batches.  

Drain them on paper towels and keep warm until all are done.

Arrange the smelts on a platter and sprinkle with coarse sea salt; serve immediately with lemon wedges.

This recipe is featured on show 2205 – Festival of the Seven Fishes – La Festa dei Sette Pesci.