Smelts and Calamari

Batter

  • 8 eggs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ cup water
  • 2 cups all-purpose flour
  • ½ cup parsley, minced

In a medium bowl, beat eggs, salt, and pepper with water. Gradually add flour, whisking to avoid lumps. Stir in parsley and more water or flour as needed to make a semi-thick batter (like pancake batter).

Smelts (Sardelle)

  • 1 pound bag of frozen smelts
  • Vegetable oil

Defrost and clean smelts the day before. Remove fins, and slit fish open lengthwise (bottom of fish) and clean out well. Do not remove backbones. Rub off the scales. Pat fish dry with a paper towel before cooking. Heat about a halfinch of oil slowly in a frying pan (cast iron works best). Dip the fish in the batter and fry a few at a time until coating becomes golden brown. Place on paper towels to remove excess oil.

Calamari

  • 1 bag of frozen calamari (bodies and tentacles)
  • Vegetable oil

Defrost and clean calamari the day before. Cut body open so fish lies flat. Cut larger ones in half lengthwise. Pat dry before cooking. Heat about a half-inch of oil in a frying pan. Dip the calamari in the batter and fry a few at a time until coating becomes golden brown. Place on paper towels to remove excess oil.

Parsley Sauce

  • 1 cup parsley, minced
  • ¾ cup olive oil
  • ½ cup lemon juice
  • ⅓ cup chopped capers
  • 2 hard-cooked eggs, minced
  • 1 clove garlic, minced

Combine ingredients and heat slowly until warm, stirring occasionally. Serve immediately with calamari and smelts.