• 12 smelts
• a little flour
• egg and breadcrumbs
• fat

Smelts should be very fresh and not washed more than is necessary to clean them. Dry in a cloth, flour lightly, dip them in egg and coat with very fine breadcrumbs. Put them into hot fat or oil and fry until pale brown. Drain well and serve with plain melted butter. This fish is often used as a garnish.