Recipe: Sauted Smelt

To be most satisfactory, SmeltS are generally sautéd, as shown in Fig. 23. FISH of this kind are prepared for cooking by cutting off the heads and removing the entrails through the opening thus made; or, if it is desired to leave the heads on, the entrails may be removed through the gill or a small slit cut below the mouth. At any rate, these FISH are not cut open as are most other FISH.

With the FISH thus prepared, roll them in fine cracker crumbs and sauté them in melted butter until they are nicely browned. Serve with slices of lemon.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)