Fried Smelts With Tartar Sauce

Recipe Ingredients

1		Egg
1 teaspoon	5ml	Dijon mustard
		Juice of one lemon
1/2 cup	31g / 1.1oz	Chopped onions
2 teaspoons	10ml	Chopped garlic
1/4 cup	59ml	Dill pickles
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Vegetable oil
1		Fresh smelts
1 cup	62g / 2.2oz	Flour
		Bayou Blast - see * Note
		Oil - for frying
1 cup	16g / 0.6oz	Fresh parsley sprigs - fried

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer.

In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, onions, garlic, and pickles. Process until smooth. Season with salt and pepper. With the machine running, slowly add the oil. Process until all of the oil is used and the mixture is thick. Season the mixture with salt and pepper. Refrigerate until chilled.

Season the smelts with salt and pepper. Season the flour with Bayou Blast. Dredge the smelts in the flour, coating completely. Fry the smelts until golden, about 2 to 3 minutes. Remove and drain on paper towels. Season with the Creole seasoning. Serve with the tartar sauce and fried parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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