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Smelt was mentioned in a post somewhere and it inspired me to submit this recipe. Springtime is smelt season in the Lake Michigan area. This recipe comes from Port Washington, Wisconsin which is the home of the World's Largest Smelt Fry. The recipe is (was) a guarded secret but the Chicago Tribune test kitchen managed to get some of the details, so here's the recipe....
Units: US | Metric
Serving Size: 1 (552 g)
Servings Per Recipe: 6