SMELT

“7 he smelt is a small silvery fish available
all year round, both fresh and frozen. Its sweet tender meat
classes it as a delicacy. To clean and bone smelt, snip off the
head, tail and fins with kitchen shears. With the shears, cut
open the belly and remove the contents. Wash the fish well
under running water. To remove the backbone, continue the
opening of the belly to the tail. Lift out the backbone with
the fingers, starting at the head end. The flesh is soft and will
separate easily from the bones. This is easier to do on the larger
smelt.

Smelt Amandine

2 pounds smelt 2 tablespoons slivered blanched
¥% teaspoon salt almonds
¥ teaspoon pepper 2 tablespoons lemon juice

\% cup butter or other fat

Clean and bone smelt. Arrange in greased baking pan and
sprinkle with salt and pepper. Melt fat, add almonds and brown
slightly. Stir in lemon juice. Pour over smelt. Bake in a hot
oven (450°F.) for 10 minutes or until done.

Makes 6 servings.

Parmesan Smelt

2 pounds smelt 1 egg, beaten

% cup flour 1 tablespoon lemon juice

¥% teaspoon salt % cup cracker crumbs

¥ teaspoon pepper ¥% cup grated Parmesan cheese

Clean and bone smelt. Combine flour, salt and pepper. Coat
fish with mixture. Dip fish in combined egg and lemon juice.
Roll in mixed cracker crumbs and cheese. Panfry in about
4 inch of hot fat. When golden brown on one side, turn and
brown the other side.

Makes 6 servings.

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