|Smelts||28 , cleaned and dried with paper towel|
|Seasoned flour||375 Milliliter (1 1/2 Cups)|
|Milk||375 Milliliter (1 1/2 Cups)|
|Olive oil||1 Teaspoon|
|Crushed soda crackers||375 Milliliter (1 1/2 Cups)|
|Peanut oil||125 Milliliter (1/2 Cup)|
|Lemon juice||1 Tablespoon|
Dredge smelts in flour.
Place milk, eggs and olive oil in large bowl; beat together until well combined.
Dip smelts in milk mixture then roll in crushed cracker crumbs.
Heat half of oil in deep skillet until hot (about 375°F or 180°C).
Carefully add half of smelts and cook 2 to 3 minutes, turning over once during cooking.
Using slotted spoon remove from oil and drain on paper towels.
Add second half of oil and repeat for remaining smelts.