- 1.2 kg fresh smelts
- 220 g tartar sauce
- 2 tablespoons flour
- 1 litre grapeseed oil
- 1 handful curly parsley
- 1 lemon
- Salt and ground pepper
- Prep time: 20 minutes
- Cooking time: 5 minutes
Difficulty: Easy
- Rinse the smelts quickly under cold water and pat them thoroughly dry with paper towels.
- Dredge the fish lightly in flour, shaking off any excess.
- Heat the grapeseed oil in a deep fryer to 180°C (350°F). Fry the smelts for 2-3 minutes until golden and crisp. Drain on absorbent paper towels.
- Season generously with salt and freshly ground pepper.
- Sprinkle with finely chopped curly parsley.
- Arrange the fried smelts on a serving plate with lemon wedges and a few reserved parsley sprigs for garnish.
Serve hot alongside creamy tartar sauce. Tartar sauce recipe.
