Members recipe 
From the Sea · Baltic
Pan-Fried Smelts with Crispy Potatoes and Tartar Sauce
Small whole smelts dredged in seasoned flour fry up golden in minutes, crisp enough to eat bones and all. They share the plate with herby roast potatoes, a lemon wedge and a tangy tartar sauce loaded with pickles and capers.
Test kitchen note: Fry the fish in small batches. Crowding the pan drops the oil temperature and leaves the smelts greasy instead of crisp.
Method 5 steps
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