1 Stuffing (as prepared for Baked Stuffed Smelts — see notes)
1 Fine dry breadcrumbs (for coating)
1 large egg, beaten (for egg wash)
1 Deep frying fat (lard, vegetable shortening, or neutral oil), sufficient to fully submerge the fish
1 Sauce Tartare (prepared separately, for serving)
Instructions
1. Prepare the smelts: clean and bone each smelt, leaving the fish whole if possible. Stuff each smelt with the filling prepared according to the Baked Stuffed Smelts recipe.
2. Set up a breading station with three shallow dishes: one with fine dry breadcrumbs, one with beaten egg, and one again with fine dry breadcrumbs.
3. Roll each stuffed smelt first in breadcrumbs (first coat), then dip fully in beaten egg (egg wash), then roll again in breadcrumbs (second coat), pressing gently to adhere. This double-crumb method — known as bound breading — creates a sealed crust that holds the stuffing during frying.
4. Heat deep frying fat in a heavy saucepan or deep cast-iron skillet to 375°F (190°C). Use enough fat to fully submerge the smelts. Verify temperature with a frying thermometer before adding fish.
5. Fry the breaded smelts in small batches — do not crowd — for 2 to 4 minutes, until the coating is deep golden brown and the fish feels firm when pressed lightly with tongs. Internal temperature should reach 145°F (63°C). Crowding the pan will lower fat temperature and produce a greasy crust.
6. Remove the smelts with a slotted spoon or spider (wire-mesh skimmer) and drain on a rack or absorbent paper.
7. Serve immediately with Sauce Tartare alongside.
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