David’s childhood memories inspired this recipe: “When I was a kid, my father and his in-laws would go fishing off the Rivière-du-Loup Wharf. They would come back with buckets full of smelt that they caught using bamboo fishing sticks. We would get out the Robin Hood flour and start frying them up. They’re delicious and what’s better, they’re small so you know that they’re not feasting on anything dubious at the bottom of the sea.” We serve smelt piled high on a plate with mayo on the side.

　　

Ingredients

Serves 4

　　2 cups (310 g) corn or all-purpose flour

　　Salt and pepper

　　1/2 cup (125 ml) evaporated 2-percent milk

　　1 egg yolk

　　20 or so smelt (4 or 5 per person)

　　Fresh parsley for serving

　　Peanut oil for deep-frying

　　Mayonnaise (page 175) for serving

　　Lemon wedges for serving

　　

Step 1

In a shallow bowl, mix the flour with a pinch each of salt and pepper. In another bowl, whisk together the milk and egg yolk until blended. Soak the smelt, 4 or 5 at a time, in the milk mixture for a couple of minutes and then coat them with the flour mixture. Set aside on a plate. Wash the parsley and thoroughly pat it dry.

　　

Step 2

Pour the oil to a depth of 3 inches/ 7.5 cm (or according to the manufacturer’s instructions) into your deep fryer or a deep sauté pan and heat to 350°F (180°C). Add the parsley and fry until crisp, 1 to 1 1/2 minutes. Drain on paper towels. Working in batches, fry the smelt for 4 to 5 minutes, or until golden. Drain briefly on paper towels, patting the smelt dry.

　　

Step 3

Serve the smelt with the deep-fried parsley, mayonnaise, and lemon wedges.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.