Deep Fried Smelts
|Fresh smelts||16 Large|
|Sea salt||1⁄4 Cup (4 tbs)|
|Dry breadcrumbs||1 Tablespoon|
|Light cream||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chives||3 1⁄2 Ounce (A Small Bunch Including Chives And Chervil)|
|Chervil||3 1⁄2 Ounce (A Small Bunch Including Chives And Chervil)|
|Flour||1 1⁄4 Cup (20 tbs)|
|Oil||2 Cup (32 tbs) (Used For Deep Frying)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Parsley||1 Bunch (100 gm)|
1 Wash and dry the smelts. Place them in an earthenware dish. Sprinkle with the sea salt. Place in the refrigerator for 4 hours.
2 Mix the breadcrumbs and cream in a bowl. Crack an egg and separate the yolk from the white. Add the yolk to the bowl and mix again.
3 Peel the garlic and shallots. Chop them. Wash and dry the chives and chervil, chop them as l well. Add these ingredients to the cream and breadcrumbs. Add salt and pepper. Mix thoroughly with a wooden spoon.
4 Pour the flour onto a plate. Heat the oil to 360Â°F.
5 Clean the smelts. Gut them, cut out the backbone and fill with the cream stuffing.
6 Put the stuffed smelts back into the earthenware dish, cover with the milk. Then dry them and dip into the flour one by one. Put them into a frying basket. Gently shake the basket to remove excess flour.
7 Lower the basket into the hot oil and leave to cook and brown.
8 Heat a serving dish. Wash the parsley, dry well.
9 When the fish have browned, drain them and arrange on the
10 Lower the parsley into the oil. Fry for 2 minutes, then drain it and arrange with the fish.
11 Serve very hot.