Serves 2
Anthony Bourdain at Monahan’s in 2010 about to enjoy a plate of Michigan smelt on a gorgeous spring day.
3/4-1 lb. dressed lake smelt Milk Drake’s batter mix or fine corn meal Salt and pepper Canola or peanut oil
Heat a heavy pan or iron skillet over med high heat and add about 1/2 inch of oil. Dip smelt in milk and dredge in Drake’s. When oil is sizzling hot (370º if you have a thermometer), add smelt one at a time and fry for about a minute a side for small smelt, longer for big ones or until a crunchy golden brown.
Drain on paper bag or paper towel. Season with salt and pepper. Serve with lemon & tartar sauce or hot sauce.
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