12 oz Smelt, thawed if frozen

1/4 c All-purpose flour

1/4 ts Salt

1 ts Dry mustard

1/4 ts Cayenne pepper

1/2 ts Paprika

1 Finely grated lemon peel

Vegetable oil for frying 2 tb Chopped fresh parsley

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.