Recipe: Smelt Fry

Recipe from owner/chef David Poor, Kerstin's Restaurant, La Conner

- 6 medium-sized smelt
- 1 cup salted milk
- All-purpose flour
- 1 cup extra-virgin olive oil

• Make an incision up the belly to the chin.

• Carefully place the smelt into a pot of 120-degree water (hot to the touch) until the eyes become opaque (about 30 seconds).

• After the fish is removed from the water, the spine is easily removed by pulling the head away from the rest of the body.

• Pat dry any excess water with a paper towel.

• Next, place the smelt in salted milk to coat the entire fish.

• Remove the fish and dredge in the flour until the fish is dry to the touch.

• In a large sauté pan heat the olive oil on medium-high. Carefully and quickly fry both sides of the smelt until golden brown, remove and place on paper towels to absorb excess oil.

• Garnish with jalapeño tartar sauce.