Smelt (Dutch: spiering; Osmerus eperlanus) is available in the winter months December until March. No need to clean this little fish. Eat them whole. 

Dry the fish and sprinkle with salt. Keep cold. Mix 40 gram very fine flower and 40 gram corn flower. Alternatively: add some cayenne pepper. Coat fish with flower mixture.

Fry in very hot oil for 2-3 minutes. They should be crispy. Drain on kitchen paper. One recipe says to fry them for 1,5 minute, drain and then fry again for 1,5 minute. I'm not sure if this is really necessary. 

Garnish with persillade (parsley and garlic mixture) and lemon wedges. Serve with ice cold beer.