Fish to be fried are first well washed and dried, then dredged with salt, pepper, and flour, then dipped in egg, and rolled in bread or cracker crumbs. The fish should be completely incased in the egg and crumbs, leaving no opening for the grease to enter. The same rule applies to frying fish as to other articles (see page 72). They must have entire immersion, and the fat smoking hot.
Smelts, after being washed, dried, and sprinkled with salt and pepper, are dipped in egg, then rolled in bread or cracker crumbs. The head and tail pinned together with a small skewer, or wooden tooth-pick (to be removed after they are fried), makes them into rings, and is a pretty way of serving them either by themselves or for garnishing other fish dishes. Cook only as many as will cover the bottom of the frying-basket at one time (see rules for frying, page 72). Dress the smelts on a folded napkin, and serve with Mayonnaise or with Tartare sauce.
Use medium sized smelts, clean carefully, and wipe them dry. Dredge them with salt and pepper; dip them in egg and roll them in crumbs. String three or four on each skewer, the skewer passing through the eyes. Place them in a frying-basket, a few at a time, and immerse in very hot fat. Prepare at a time only as many as will go in the frying-basket. The time given to rolling them is only as long as required for the fat to regain the right degree of heat. Dress on a napkin and serve with Mayonnaise, Tartare sauce, or quarters of lemon.
SMELTS FRIED IN RINGS. (SEE PAGE 117).
Remove fillets as directed on page 112. Dip them in salted milk, roll in flour, then in egg and fresh bread crumbs. Fry as soon as prepared in hot fat. Fillets may also be cooked by sauteing. Arrange the fillets on a napkin or hot dish, overlapping each other. Serve with Bearnaise, Mayonnaise or Tartare sauce.