12 oz Smelt, thawed if frozen
1/4 c  All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1    Finely grated lemon peel
Vegetable oil for frying
2 tb Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and
lemon peel. Add smelt and shake well until fish are evenly coated. Half
fill a deep-fat fryer or saucepan with oil; heat to 375F. (190C.) or
until a 1/2″ cube of day-old bread browns in 40 seconds.

Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil
and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat
oil to 375F. (190C.). Repeat with remaining smelt. Place all of smelt
into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped
parsley and serve hot with lemon wedges. Garnish with lemon peel strips and
dill sprigs, if desired.