Fresh European smelt cooked the Estonian way

Recipe:
Smelt from the Vioss or Saarepiiga counter
Flour
Egg
Milk
Oil and butter
Salt
Pepper
For the sauce: mayonnaise, sour cream, dill, green onions
To serve with: potato wedges

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Instructions:

1. Clean the smelt – remove the head and innards, then rinse and pat dry with paper towels. Season with salt. Set the roe aside separately.
2. Whisk the egg with the milk, then season with salt and pepper.
3. Dredge the fish first in flour, then dip into the egg mixture, and fry in a blend of butter and oil.
4. Fry on both sides until the fish are golden brown.
5. Season the roe with salt and pepper, then mix in whatever egg is left over from breading the fish.
6. Fry on both sides.
7. For the sauce, stir together the mayonnaise, sour cream, chopped dill, and green onions.
8. Crispy potato wedges (baked potato slices), the sauce, and fresh lightly salted pickles go wonderfully with this!

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