* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, onions, garlic, and pickles. Process until smooth. Season with salt and pepper. With the machine running, slowly add the oil. Process until all of the oil is used and the mixture is thick. Season the mixture with salt and pepper. Refrigerate until chilled. Season the smelts with salt and pepper. Season the flour with Bayou Blast. Dredge the smelts in the flour, coating completely. Fry the smelts until golden, about 2 to 3 minutes. Remove and drain on paper towels. Season with the Creole seasoning. Serve with the tartar sauce and fried parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B41 broadcast 05-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse
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