- 1 egg,* see note below
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- 2 tablespoons chopped green onions
- 1 cup olive oil
- 1/4 teaspoon cayenne
- 1 tablespoon Creole or whole grain mustard
- 1 teaspoon salt
- 4 dozen small smelts (about 6 inches long) heads and viscera removed
- 2 cups Crystal Hot Sauce
- 2 cups flour
- Creole seasoning
- Vegetable oil for frying
- In a food processor combine the egg, garlic, lemon juice, parsley and green onions. Puree for 15 seconds. With the food processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse once or twice to blend. Cover and refrigerate for 1 hour before using. Best if used within 24 hours.
- Season the smelts with salt. Place in a shallow glass bowl and add the hot sauce. Toss well. Cover and refrigerate for 30 minutes.
- Preheat the fryer to 375ºF.
- Season the flour with Creole seasoning. Dredge the fish in the flour, coating completely. Fry the smelt until golden brown, about 3 to 4 minutes. Remove the smelt and drain on paper towels.
- Season with Creole seasoning and serve with the tartar sauce.
- *RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."