This is a recipe for “green” smelts because they are fried like green herrings.
If the fishmonger has not already done so, gut the smelt by cutting them lengthwise on the belly side from the head and removing the innards from the abdominal cavity. Using scissors, also cut off the ventral and dorsal fins. Sprinkle the fish with the juice of a lemon and season with salt and pepper.
Let the smelts soak for half an hour, then turn them to the other side in flour and shake off the excess flour again.
Fry the smelts in hot butter until golden brown on both sides.
Serve with fried potatoes, which you roast with an onion in rendered streaky bacon.
Our tip: Use bacon with a fine, smoky note!
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