Fresh smelts should be stored refrigerated at 32°F to 40°F [0°C to 4° C], excess liquid drained, packed into airtight containers and eaten within 3 to 4 days or 1 to 2 days when fried.
Smelts should be frozen at 0°F [-18°C], into airtight food containers, immediately after buying; bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness.
Ingredients
Vegetable oil
1 pound [454 g] smelts
1 cup [250 mL] milk
Flour
Salt, to taste
Parsley sprigs
2 lemons, quartered
Into a deep-fryer, heat vegetable oil to 375°F [190°C]. Wipe dry smelts; dip smelts into milk, then coat with flour. Deep-fry smelts into hot oil for 5 to 7 minutes, until golden. Drain smelts ontp paper toweling.
Salt smelts.
Arrange smelts onto a serving plate
Serve, decorated with parsley sprigs and lemon segments
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