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Epicurious

Smelt Mayonnaise

David’s childhood memories inspired this recipe: “When I was a kid, my father and his in-laws would go fishing off the Rivière-du-Loup Wharf. They would come back with buckets full of smelt that they caught using bamboo fishing sticks. We would get out the Robin Hood flour and start frying them up. They’re delicious and what’s better, they’re small so you know that they’re not feasting on anything dubious at the bottom of the sea.” We serve smelt piled high on a plate with mayo on the side.

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