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1
To prepare the smelts for frying, work near the sink with a plastic bag nearby to hold unwanted bits.
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2
First, cut off their heads.
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3
If the smelts are less than 3/4 inch wide, simply cut off the belly (the guts will go with it) by making an angled cut from the neck down to the small anal opening.
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4
For larger smelts, slit the fish open along the belly and remove the guts.
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5
Rinse each fish under running water and use your finger to scoop out any remaining viscera.
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6
Pat the fish dry with paper towels.
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7
Transfer to a bowl and toss with the salt, pepper, and sugar.
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8
To make the batter, in a bowl, stir together the all-purpose flour, rice flour, and cornstarch.
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9
Make a well in the center, pour in the ice water, and then stir together the wet and dry ingredients to make a smooth, thick batter.
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10
If it seems heavy like pancake batter, add water by the teaspoon until it thins slightly.
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11
Put a wire rack on a baking sheet and place next to the stove.
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12
Set the fish and the batter on the other side of the stove.
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13
Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
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14
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
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15
When the oil is ready, take a fish by the tail and drag it through the batter, letting the excess drip back into the bowl.
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16
Lower the fish into the hot oil.
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17
Repeat with a few more fish, being careful not to crowd the pan.
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18
Fry, stirring the fish occasionally so they dont stick together, for 5 to 7 minutes, or until the batter-coated bodies are golden and the tails are golden brown.
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19
Using a skimmer, transfer the fried fish to the rack.
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20
When all the smelts are fried, pile them on a plate and serve with the dipping sauce.
