Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 5 min
Prep:
1 hr 30 min
Cook:
35 min
Yield:
4 servings

Ingredients

  • 1 egg
  • 1 teaspoon Dijon mustard
  • Juice of one lemon
  • 1/2 cup chopped onions
  • 2 teaspoons chopped garlic
  • 1/4 cup dill pickles
  • 1 cup vegetable oil
  • 1 dozen fresh smelts
  • 1 cup flour
  • Essence, recipe follows
  • Oil for frying
  • 1 cup fresh parsley sprigs, fried
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, onions, garlic, 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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