Golden Orange Smelts
|Dressed smelts||1 Pound (24 nos, fresh or frozen)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Grated orange zest||2 Teaspoon|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Unbleached all purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Cup (32 tbs) (for frying)|
|Orange wedges||3 (for garnish)|
|Lemon wedges||3 (for garnish)|
Put the smelts in a shallow dish.
Mix the orange juice, vinegar, and orange zest, and pour the marinade over the fish.
Refrigerate for at least 4 but no more than 6 hours before cooking, turning the fish once or twice.
Mix the cornmeal and flour on a sheet of wax paper.
Pick up each smelt by the tail, leaving whatever zest clings to the fish, and dip it in the dry mixture, coating both sides.
Fry in hot oil until golden; salt to your taste.
Garnish with orange and lemon wedges.