Oil for frying of your healthy choice
Crispy Smelts with polenta and arrugola
For the polenta boiled 1 liter of salted water with a splash of olive oil then whisk in 10 ounces of course corn meal, and continuing stirring for at list 45 minutes to a hour to cook well the polenta flour. Then poor in to a square stainless steel container and chilled in the refrigerator over night.
Cut the polenta in regular cuts ad dry the moister on a fine bread crumbs or white Japanese panko bread, fried follow after 3 minutes with the smelts wet in water and dry it with regular flour, they will fried nice and crispy. Remove from the fryer and tossed together in a bowl with the sea salt and the arugula leaf