Spicy Fried Smelts With Creole Lemon Tartar Sauce

Recipe Ingredients

1		Egg
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped green onions
1 cup	237ml	Olive oil
1/4 teaspoon	1.3ml	Cayenne
1 tablespoon	15ml	Creole or whole grain mustard
1 teaspoon	5ml	Salt
4		Small smelts - (abt 6"s long) - heads and
		Viscera removed
2 cups	474ml	Crystal Hot Sauce
2 cups	125g / 4.4oz	Flour
		Creole seasoning
		Vegetable oil - for frying

Recipe Instructions

In a food processor combine the egg, garlic, lemon juice, parsley and green onions. Puree for 15 seconds. With the food processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse once or twice to blend. Cover and refrigerate for 1 hour before using. Best if used within 24 hours.

Season the smelts with salt. Place in a shallow glass bowl and add the hot sauce. Toss well. Cover and refrigerate for 30 minutes.

Preheat the fryer to 375 degrees. Season the flour with Creole seasoning. Dredge the fish in the flour, coating completely. Fry the smelt until golden brown, about 3 to 4 minutes. Remove the smelt and drain on paper towels. Season with Creole seasoning and serve with the tartar sauce.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.