Beer Battered Smelt

Ingredients

• 1 ½ cups flour
• 1 ½ teaspoons Lawry’s seasoned salt
• 1 pinch of cayenne pepper
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon garlic salt
• 1 dash oregano
• 12 ounces beer, Pilsner style or one lighter in flavor
• 1 pound smelt (24 to 32 fish), cleaned if available
• ½ cup flour
• Lemon wedges and tartar sauce for serving

Directions

1. Mix the 1½ cups flour, Lawry’s salt, cayenne, garlic salt, oregano, and Old Bay seasoning in a bowl until combined well. Slowly whisk in the beer. Whisk thoroughly to avoid clumps from forming. Set in fridge to chill. Lightly dust smelt with the ½ cup flour. Shake off any excess.
2. Heat a large, cast-iron or other cooking vessel with hot oil to 350 degrees. A vessel with tall sides would be ideal to reduce the amount of splattering oil.
3. Once all the fish has been dusted, submerge one by one into the beer batter. Lay some paper towels down, or have your batter close to the oil to avoid a mess.
4. Carefully place battered smelt into fryer in small batches and let cook 4 to 5 minutes, turning, until a deep golden brown.
5. Place fish on paper toweling and season with salt. Serve with lemon wedges and tartar sauce.

2-3 servings