|Dried bread crumbs||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Dressed smelts||2 Pound|
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon||1 Large, cut into 6 wedges|
|Tartar sauce||1⁄2 Cup (8 tbs)|
1. On waxed paper, combine bread crumbs, salt, and pepper. In pie plate, beat eggs with water. Dip fish, 1 at a time, first in egg, then in bread crumbs. Repeat, coating fish twice. Place fish on another sheet of waxed paper.
2. In 12-inch skillet over medium-high heat, in hot salad oil, fry fish, a few at a time, about 2 minutes on each side or until fish flakes easily when tested with a fork; drain on paper towels.