Smelts With Deep-Fried Parsley

Ingredients

• 10 smelts, whole, butterflied with center bone removed
• 1 to 1 ½ cups light cream
• 3 tablespoons Worcestershire sauce
• 10 teaspoons chopped dill
• Rye flour
• 5 tablespoons salted butter, approximately
• 10 large sprigs parsley
• Vegetable oil for deep frying
• 10 lemon wedges

10 servings

Preparation

1. Marinate smelts for several hours in refrigerator in mixture of cream and Worcestershire sauce. When ready to cook, place one teaspoon chopped dill in center of each fillet; close up and dip in flour. Saute in butter until brown.
2. Remove stems from parsley. Deep fry in hot oil for five seconds. Drain.
3. Serve each smelt with deep-fried parsley and lemon wedge.

• Smelts may be cooked ahead and reheated for five minutes at 450 degrees or served cold with oil and vinegar dressing.