Difficulty:[usr 1]
Prepare the smelts, pass them quickly under cold water, pat dry.
Dredge the fish in the flour.
Immerse the fish in the fryer for 2 or 3 minutes, pat dry on absorbent paper.
Salt and pepper.
Sprinkle with finely chopped parsley.
Arrange the frying on a plate accompanied by lemon wedges and a few sprigs of parsley reserved in advance.
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