Thursday, August 18, 2011

Fried Smelts, French Style

Carefully wipe two pounds of cleaned smelts with a dry cloth; dip them in milk, then roll them in finely powdered cracker crumbs, next in an egg beaten with a saltspoonful of salt, and quarter of a saltspoonful of pepper, and then again in cracker crumbs; fry them in enough smoking hot fat to cover them, until they are golden brown; take them from the fat with a skimmer, lay them on a napkin, or a piece of paper to absorb all fat; and serve them laid in rows with a few quarters of lemon on the side of the dish.

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