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Step 1
If the bones are still in the fish, you may wish to remove them. Grasping the head-end of the backbone should allow you to remove the bones in a single pull.
Step 2
Put the flour in a large bowl or paper bag and season it with salt and pepper. Gently toss the smelts in the flour to coat them evenly.
Step 3
Heat a large frying pan with about an inch of canola oil in it. When a bit of flour sizzles when dropped in, it is hot enough for adding the smelts. Cook them quickly in a single layer in the pan, turning them once; this may need to be done in batches.
Step 4
Drain them on paper towels and keep warm until all are done.
Step 5
Arrange the smelts on a platter and sprinkle with coarse sea salt; serve immediately with lemon wedges.