Categories: Appetizers, Fish/sea 
      Yield: 4 servings 
  
     12 oz Smelt, thawed if frozen             1    Finely grated lemon peel 
    1/4 c  All-purpose flour                        Vegetable oil for frying 
    1/4 ts Salt                                2 tb Chopped fresh parsley 
      1 ts Dry mustard                              Lemon wedges 
    1/4 ts Cayenne pepper                           Lemon peel strips (opt) 
    1/2 ts Paprika                                  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.