Technical Stages :

• Soak the smelts in salted milk.
• Drain them and dredge in flour.
• With a back and forth movement, the flour wil perfectly coat the fish.
• Fry the smelts into very hot oil to 180°C (356°F).
• Drain using paper towel when they turn thoroughly golden.
• Season with salt and serve immediately.
• INFOS:
• Smelts are tiny fish which belong to the same family as salmon. For frying, the smallest fish (6 cm) are the best because you don't need to clean them and they are fried whole.