| 1 | Rinse smelt under cold running water. |
| 2 | Pat dry on paper towels. |
| 3 | In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. |
| 4 | Add smelt and shake well until fish are evenly coated. |
| 5 | Half fill a deep-fat fryer or saucepan with oil; heat to 375°F. |
| 6 | (190"c). |
| 7 | Or until a ? cube of day-old bread browns in 40 seconds. |
| 8 | Place ?of smelt in a frying basket. |
| 9 | Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. |
| 10 | Drain on paper towels. |
| 11 | Reheat oil to 375°F. |
| 12 | (190"c).. |
| 13 | Repeat with remaining smelt. |
| 14 | Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. |
| 15 | Drain on paper towels. |
| 16 | Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. |
| 17 | Garnish with lemon peel strips and dill sprigs, if desired |
