3 or 4as a main course
By Irene Kuo
When small fish such as smelts are marinated and then deep-fried without any coating, they acquire a firm, crisp texture and a resounding taste. They make an excellent appetizer or main dish, either hot, at room temperature, or cold. The fragile bones, steeped in the marinade for many hours and then deep-fried, are thoroughly edible and add a good crunchiness.
The marinade, incidentally, is an excellent splash-on sauce for any shallow-fried fish or a deep-fr