Fried smelts: On waxed paper, combine bread crumbs, salt and pepper. In a pie plate, beat eggs with 1/4 cup of water.
Dip fish, one at a time, first in egg, then in bread crumbs.
Repeat, coating fish twice.
Place fish on another sheet of waxed paper.
In large skillet over medium-high heat, in hot salad oil, cook fish, a few at a time, about 2 minutes on
each side until fish flakes easily when tested with fork.
Drain on paper towel.
Arrange fish on a platter with lemon wedges.
Serve with hot parsley sauce.
Parsley sauce : In a small saucepan, mix ingredients and
heat over medium heat until warm, stirring occasionally.