Preheat the fryer. In a food processor
, fitted with a metal blade, combine the egg, mustard, lemon juice
, and pickles. Process until smooth. Season with salt and pepper. With the machine running, slowly add the oil. Process until all of the oil is used and the mixture is thick. Season the mixture with salt and pepper. Refrigerate until chilled. Season the smelts with salt and pepper. Season the flour with Essence. Dredge
the smelts in the flour, coating completely. Fry
the smelts until golden, about 2 to 3 minutes. Remove and drain
on paper towels. Season with Essence. Serve with the tartar sauce
and fried parsley.