Smelts in Beer Batter
6 oz. of beer (half a bottle)
1 cup flour + 1 cup for dredging
2 tbsp. oil
Quick Tartar Sauce
3/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon oil
salt and pepper to taste
In a bowl, add 1 cup flour, add the eggs, oil, and beer. Mix until smooth.
Season with salt, pepper, and Old Bay.
Dredge the smelts in flour, be sure to knock off any excess. Dip in the batter and deep fry in oil.
Serve hot with a lemon wedge or tartar sauce
Mix the mayo, oil, and lemon juice until incorporated.
Add the pickles and shallots.
Season with salt and pepper.