FRIED SMELT (REGGIO CALABRIA)

"This is our traditional Christmas Eve dish, but I fmd myself using it all year around."

fresh dressed smelt
eggs
milk
Italian bread crumbs
oil (for trying)

Be sure smelt is dry. Simply put on paper toweling, cover with more towels and refrigerate a few hours.

Make batter: Mix milk with eggs. (Quantities are not given, but to a pound of smelt, usually use 1 egg with 1/4 cup milk.) Optional: Salt and pepper to taste.

Dip smelt into egg mixture. Cover both sides with bread crumbs.

Fry in hot oil on medium to high heat (these burn easily if high heat) until browned on both sides. Drain on paper towels until ready to eat.

John Calabrese

Source: Treasured Italian Recipes, distributed by the Rotary Club of East Rochester, NY 1989