Deviled Smelt

12 ounces smelt, thawed if frozen
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
finely grated lemon peel
vegetable oil for frying
2 tablespoons chopped fresh parsley
lemon wedges
lemon peel strips (optional)
fresh dill sprig (optional)
Servings: 4
1. Rinse smelt under cold running water. Pat dry on paper towels.

2. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated.

3. Half fill a deep-fat fryer or saucepan with oil; heat to 375F. (190C.) 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 375F. (190C.). 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.

4. 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.

Servings: 4