Small fried fish. Crunchy, crispy, great for dipping. A fun and super tasty appetizer, or a unique main dish.

RECIPE:

For smelt:
2 pounds cleaned smelt
6 cups bread crumbs
6 eggs – add salt
3 cups all purpose flour – add salt
Olive Oil
Vegetable Oil
Salt

Dredge smelt in flour, then egg, then bread crumb.
Fry in 375 degree oil (I like a blend of olive and vegetable oil)
Salt the cooked smelt immediately when removed from frying pan

For tomato sauce dip:
28 ounce can of tomato – either purchase whole tomato and puree or mill yourself to a fine consistency or purchase a puree.
Dry oregano – 1/8 teaspoon
Red pepper flake – to taste
½ onion - fine chop
2 cloves of garlic – fine chop

Saute the onion till translucent, don't brown. Add garlic and cook one more minute. Add oregano and red pepper flake. Add tomato puree. Salt to taste. Simmer slowly until tomato in reduced to a thick consistency, good for dipping.

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LET'S COOK OLD SCHOOL AND TASTE THE TRADITION

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