Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Deep-Fried Smelts



Fresh smelts should be stored refrigerated at 32F to 40F [0C to 4 C], excess liquid drained, packed into airtight containers and eaten within 3 to 4 days or 1 to 2 days when fried.
Smelts should be frozen at 0F [-18C], into airtight food containers, immediately after buying; bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness.


Ingredients
Vegetable oil
1 pound [454 g] smelts
1 cup [250 mL] milk
Flour
Salt, to taste
Parsley sprigs
2 lemons, quartered
Into a deep-fryer, heat vegetable oil to 375F [190C].
Wipe dry smelts; dip smelts into milk, then coat with flour.
Deep-fry smelts into hot oil for 5 to 7 minutes, until golden.
Drain smelts ontp paper toweling.
Salt smelts.
Arrange smelts onto a serving plate
Serve, decorated with parsley sprigs and lemon segments













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.