A tasty alternative to large fish...

Garlic And Shallot Smelts

INGREDIENTS

1. 1 lb (454 g) headless sea smelts (approximately 26-30 smelts)
2. 1/2 cup (125 mL) sifted white flour
3. 1 large shallot, cut into thin slices
4. 1 C. garlic butter for frying the smelts
5. 4-6 half-slices of lemon or lime for serving
6. salt and freshly ground pepper to taste

PREPARATION

1. If frozen, thaw the smelts in the refrigerator overnight or under cold water for 30 minutes. Do not thaw in the microwave.
2. Wash in cold water, drain and pat the smelts dry with paper towels.
3. In a large bowl, combine the flour, salt and pepper. Coat smelts on both sides and shake to remove excess.
4. In a skillet, preheat the garlic butter over medium heat. Be careful not to overheat.
5. Blanch the shallot rings, then grill the smelts for 5 minutes per side or until golden to taste.
6. Serve with lemon or lime slices and buttered rice (see recipe).