FRIED FISH
Fried Smelts
Wash, dry thoroughly, and sprinkle smelts with salt, pepper and flour; dip in beaten egg which has also been seasoned with salt and pepper; drain and dip in flour, meal, or sifted bread crumbs.
The fish must be completely covered with egg and crumbs. Fry in deep fat, first testing fat with a crumb of bread, which should brown delicately in one minute.
Smelts may be cooked with their heads on, or the backbone may be removed and the fish rolled up in the shape of a muff, or they may be skewered in the shape of a ring.
When fried, drain on brown paper and serve on hot platter; garnish with lemon baskets filled with [Mayonnaise Dressing] and parsley.
Any small fish may be fried in the same way; large fish are generally cut in fillets, prepared and fried in the same way.