Instructions: In a food processor combine the egg, garlic, lemon juice, parsley and green onions. Puree for 15 seconds. With the food processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse once or twice to blend. Cover and refrigerate for 1 hour before using. Best if used within 24 hours.

Season the smelts with salt. Place in a shallow glass bowl and add the hot sauce. Toss well. Cover and refrigerate for 30 minutes.

Preheat the fryer to 375 degrees. Season the flour with Creole seasoning. Dredge the fish in the flour, coating completely. Fry the smelt until golden brown, about 3 to 4 minutes. Remove the smelt and drain on paper towels. Season with Creole seasoning and serve with the tartar sauce.

This recipe yields 6 servings.

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