Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Fried Smelts With Tartar Sauce

  • Yield: 4 servings


  • 1 egg
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chopped onions
  • 2 teaspoons chopped garlic
  • 1/4 cup dill pickles
  • 1 cup vegetable oil
  • 1 dozen fresh smelts
  • 1 cup all-purpose flour
  • Emeril's Original Essence
  • Oil for frying
  • 1 cup fresh parsley sprigs, fried


  • Combine the egg, mustard, lemon juice, onions, garlic and pickles in a food processor. Season with salt and pepper and pulse several times to blend. With the machine running, slowly add the oil in a steady stream. The mixture will thicken. Cover and refrigerate. Season the smelts with salt and pepper and season the flour with Essence. Dredge the smelts in the flour, coating completely. Heat the oil in a heavy, deep pot or electric fryer. Fry the smelts until golden, about 2 to 3 minutes. Remove and drain on paper towels. Season with Essence. Serve with the tartar sauce and fried parsley.