Smelts are found in the Atlantic and Pacific oceans and some freshwater lakes across the country, and they were eaten by many native peoples. One way First Peoples of the Pacific coast made dried fish more appealing was to serve it with oil. Eulachon, a type of smelt, contains so much oil during spawning, that, once dried, it can be burned like a candle, hence its common name candlefish.
Canola or peanut oil, for frying 1/2 cup 125 mL Mix flour, salt and pepper on plate. Beat egg and lemon juice in bowl. Mix cracker crumbs and Parmesan cheese on separate plate. Coat fish with flour mixture. Dip fish in egg mixture, then roll in cracker crumb mixture. Heat oil in frying pan. Pan-fry fish. When golden brown on first side, turn and brown other side. Serves 6.
All-purpose flour 1/2 cup 125 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Large egg 1 1 Lemon juice 1 tbsp. 15 mL Cracker crumbs 1/2 cup 125 mL Grated Parmesan cheese 1/3 cup 75 mL Smelts, cleaned and bones removed 2 lbs. 900 g