Fry in medium heat for 3 to 5 minutes or until it turns crispy.

Dredge smelt in the flour mixture and gently slide into the hot oil. Remove from the pan and arrange in a plate lined with paper towel. Pour olive oil into a deep skillet so that the oil coats 1/2 inch of the pan.

Dredge the smelts in flour and cornstarch mixture.

1 ⁄2 lb fish fillet, of smelts the name of the group of silvery fishes present in awesome waters from the northern hemis; Heat the oil in a heavy, deep skillet or large saucepan over medium heat to a temperature between 350 and 375 degrees f. Pan fry both sides of the coated smelt.

Add the smelts, flour, salt, and pepper to a medium bowl and toss until all the fish is coated with the flour mixture.

Set your smelt aside and add the chard. Drain them on paper towels and keep warm until all are done. Take a cast iron skillet and add olive oil, along with some garlic and red pepper flakes adding to your taste.

Slowly add the dredged smelts to the oil and cook until crisp and just lightly golden (they won’t brown), about 1 to 2 minutes.

Flip smelts to cook on the other side. In a wide, shallow bowl, mix together the flour, garlic powder and salt. Rinse under cold running water and drain well.

On waxed paper, combine bread crumbs, salt, and pepper.

Dip fish, 1 at a time, first in egg, then in bread crumbs. Coat the whole fish on both sides with the flour mixture. In a bowl, combine flour, cornstarch, salt, garlic powder and pepper.