Smelt Shock

Getting into the swing, off the tater tots and on to the big picture.  Got a call this morning at 6am from my Mother Mary Cleo.  "Joel Johnston is dead."  Never a good thing when the phone is ringing that early.  Joel was a neighborhood best friend and his mother, Kay Johnston, actually imparted some Midwestern home cooking into my repertoire.  I would actually make it a practice to stay late, playing Ninendo or shooting hoops with Joel in hopes of being invited to dinner at the Johnston household.  You see, my Mom was, is and most likely always will be - a shitty cook.

Memories of our childhood always come with some recipes of success, happiness and sorrow.  They continue to uphold our individual perceptions of what is right and what is in need of some rather drastic attention.  Joel wasn't the best friend in the end, but the times we did have were unpretentious as kids with High School staining the merits of our bond and then forgiveness and time settling our differences.  Regardless, Joel was a great a guy all around and at the age of 36 he will be missed.  I can tell you that everytime I see a Bruce Lee Ninja movie, a Charlotte Hornets basketball game (are they even around anymore?), or a dirtbike . . . I'll smile and reminisce on those times of childhood heart and laughter.

In the meantime, Kay always made the best fried smelt . . . I know, the majority of you are absolutely clueless right now.  Smelt?  Is that a hand-stitched scarf presented to a Mormon on his day of reckoning?  No, no - Smelt is name of the petite olfactory organ that distinguishes stench from sweet.  Nope, it's a little fish.  Sort of like a sardine but found in fresh waters and whence fried up (head, bone & all) it's quite delish.

Ingredients:

Servings Size

• 1/2 lb fish fillet, of Smelts which is the name of a family of silvery fishes found in cool waters of the Northern Hemis
• 2/3-1 cup flour
• 1 egg
• 2 tablespoons milk
• oil or Crisco (for frying)

Directions:

1. Place flour in gallon or quart size storage bag add fish shake to coat.
2. Mix egg and milk together and dip fish to coat. Then reflour the fish.
3. In a large hot pan add frying oil or Crisco to cover bottom of pan, heat oil then place fish in till browned on one side flip and brown. About 2 minutes.
4. Remove to paper towel or brown paper to drain oil season generously with salt and pepper and garnish if desired with lemon.