Show #106

Fabulous Crispy Smelt, a spring favorite.

Ingredients:

1 cup brown rice flour, or white rice flour

1 cup semolina flour

1/4 cup organic cornmeal

french sea salt, ground fine, to taste

Fresh cracked pepper to taste

1 pound smelts, cleaned

2 lemons, sliced 1/8-inch thick, plus 2, cut into wedges

1 cup buttermilk

1/2 to 1 gallon peanut oil, for frying

Method:

Smelt have minute scales and most of these scales will wash off during the final rinse, so scaling is not required. Place the smelt in a pan of cold water. The water will wash off any foreign objects that may have become stuck to your fish, such as dirt, sand, grass, etc. With a knife or a pair of scissors, cut off the head and split the body cavity open to remove the entrails. These can be removed with the blade of a knife. At this time of year, smelt will have eggs, so a final washing in a clean pan of water will remove any eggs or remaining scales.

Place the rice flour, semolina, cornmeal, salt, and pepper in a meduim to large paper bag. Dip the cleaned smelt and lemon slices in the buttermilk and then add them to the paper bag and shake well. Empty into a colander and shake again to remove any excess. In a medium sized pot or deep fryer, heat 3 to 4 inches of oil to 375 degrees and deep fry the fish and lemon slices until golden brown and becomes crisp. About 3 -5 minutes. Remove fish and drain on paper towels and lightly season with more salt and pepper.

Serve with the hickory smoked tomato cocktail sauce and remaining lemon wedges.