Ingredients:

  • 1 lb fresh or thawed smelts, cleaned
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups neutral oil for frying
  • 0.5 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, grated
  • 1 tbsp capers, chopped
  • 1 tsp fresh parsley, minced

Instructions:

  1. Pat the cleaned smelts extremely dry using paper towels to ensure a crisp coating.
  2. In a large bowl, whisk together the flour, cornstarch, garlic powder, oregano, cayenne, sea salt, and black pepper.
  3. Working in small batches, toss the fish in the flour mixture. Shake off the excess vigorously until a thin, translucent veil remains.
  4. Heat 2 cups of oil in a heavy-bottomed skillet or Dutch oven to 375°F (190°C).
  5. Carefully place the fish in the hot oil. Fry for 2-3 minutes until the crust is golden and shattering. Do not overcrowd the pan.
  6. Use a slotted spoon to transfer the smelts to a wire cooling rack set over a baking sheet to drain.
  7. Prepare the sauce by whisking together mayonnaise, lemon juice, zest, grated garlic, chopped capers, and parsley. Serve immediately with the hot fish.