(*) The fish should be shiny and have a firm silver body.
With scissors cut off the heads of the fish, cut open the belly, remove the entrails.
Wash, rub dry, season with salt and pepper and turn to the other side in rye flour. Fry in a coated frying pan with butter until crispy.
If you like, serve the smelts with Vogerlsalat or mashed potatoes. After frying, be sure to season with lemon. The best: serve with your hands!