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Smelt Rolled in Flour and Herbs
NapaStyle : Episode FLNST-206

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Find featured products and host Michael Chiarello's hand-selected kitchen essentials and home decor.
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  • Ingredients:

    Serves 4

    2 lbs. smelt
    3 Tbs. Dijon mustard
    1/4-cup buttermilk
    1 cup Wondra flour
    Gray salt
    freshly-ground pepper
    2 lemon wedges
    extra-virgin olive oil, for frying

    Directions:

    1. Remove the head and gut the smelt with a pairing knife.
    2. Rinse the fish gently and pat dry between paper towels.
    3. Mix together the mustard and buttermilk and toss the dried fish in batter.
    4. Heat a deep fryer or pan filled with olive oil to 375 degrees F, or until a light haze forms on the oil.
    5. Drain fish lightly and then dredge in the flour.
    6. Fry fish until golden brown, about 1-1/2 minutes.
    7. Drain fish well on paper towels or a brown paper bag.
    8. Season to taste with salt and pepper. Serve while still hot and crisp.


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