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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.