CookEat Recipe
Bay Shore Smelts
Twelve whole seasoned smelts lightly rolled in Parmesan and deep-fried. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1498. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select fresh smelts and food-safe deep-frying equipment; verify fish centre70°C beyond eight-minute guide and drain on food-safe paper. Keep six lemon quarters; plate without napkin contacting food. Limites : Documentary adaptation with a synthetic illustration; not cooked, measured or tasted. Smelt size, edible recovery, bone handling, cheese coverage and frying-fat quantity are unspecified. Refined canola oil and Parmesan made from pasteurized milk are selected; source cooking times are guides.
Method
Steps
Step 1
Inspect and prepare TWELVE fresh smelts. Coat with HALF TSP salt, HALF TSP curry powder, TWO saltspoons paprika and ONE TBSP melted butter, repeatedly turning.
Step 2
Roll lightly in unquantified grated Parmesan. Fry in basket in hot deep fat for printed EIGHT MINUTES as guide to measured fish centre70°C; drain thoroughly on clean food-safe absorbent paper.
Step 3
Arrange fish on dish, add SIX lemon quarters and unquantified parsley greens; serve hot.
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