To Fry Smelts
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- smelts
- egg yolk
- bread crumbs
- very small quantity flour
- butter
Instructions
- Draw the smelts at the gills without opening them.
- Wash and dry them thoroughly in a cloth.
- Dip each smelt into beaten egg yolk.
- Dip into the finest bread crumbs mixed with a very small quantity of flour.
- Fry them in hot fat until a clear golden brown, about 3 to 4 minutes.
- Serve them crisp and dry with melted butter in a tureen.