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12 x ca. 30 g | Smelt, thawed if frozen |
1/4 Tasse | all-purpose flour |
1/4 Teelöffel | salt |
1 Teelöffel | mustard dry |
1/4 Teelöffel | cayenne pepper |
1/2 Teelöffel | paprika |
1 | Lemon peel finely grated |
| Vegetable oil for frying |
2 Esslöffel | parsley fresh, chopped |
| Lemon wedges |
| Lemon peel strips (opt) |
| Fresh dill sprig (opt) |
Rinse smelt under cold running water. Pat dry on paper towels.
In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds.
Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.
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