Ingredients:

24 smelts
1 teaspoon salt
6 tablespoons flour or cornmeal
4 tablespoons butter or margarine

Methods:

Clean smelts remove heads and tails, and wipe with a damp cloth Roll smelts in salted flour or cornmeal.Fry for about 5 minutes in hot butter or margarine, turning them frequently until a golden brown.Serve with tartar sauce.

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