Ingredients:

  • 1 lb (450g) fresh or frozen (thawed) smelt, cleaned
  • 1 cup (120g) all-purpose flour, plus extra for dredging
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • ½ tsp (2.5g) garlic powder
  • ½ tsp (2.5g) paprika (optional, for color)
  • Vegetable oil, for frying (about 3-4 cups/700ml-1litre)
  • ½ cup (120ml) mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) chopped fresh parsley
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Rinse and thoroughly pat dry the smelt with paper towels.
  2. In a large bowl, whisk together flour, salt, pepper, garlic powder, and paprika (if using).
  3. Place some of the flour mixture in a shallow dish. Dredge the smelt in the flour mixture, shaking off excess.
  4. Pour vegetable oil into a large heavy-bottomed pot or deep fryer. Heat over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
  5. While the oil heats, whisk together mayonnaise, minced garlic, lemon juice, and parsley in a small bowl. Season with salt and pepper to taste.
  6. Carefully add the dredged smelt to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the fried smelt with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon-garlic aioli.