A great fish recipe to make yourself:
Carefully scale and gut the smelts, removing the gills with small scissors. Very small smelts do not need to be gutted, the bones are so tender that they can be eaten without further ado. Larger specimens are boned through the back. Then rinse and dry the prepared fish and season with salt and pepper. Dust with sifted flour, lightly tapping off excess flour. Pull through the beaten egg, turn to the other side in the finely sifted breadcrumbs. Lightly press the bread crumbs until smooth. Heat the butter and oil in a frying pan and fry the smelts in it until golden brown on both sides, drain and bring to the table.
The rather inconspicuous and small smelt is an extremely tasty fish. Its flesh is delicate and very tender, it has a delicate aroma reminiscent of fresh cucumbers. Baked in a frying pan and served with lemon or a sour dill mayonnaise, it is a delight.
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