I tried my hand at this vintage smelts recipe from Mrs. Beeton's book. I had a bag of tiny, fresh smelts from the local fishmonger, and I was eager to transform them into something more than just tiny, tasty morsels. The breadcrumb step surprised me. I found that the fine breadcrumbs, sprinkled over the egg-dipped smelts, created a delightful, delicate crunch that was more subtle than modern panko or breadcrumbs. I fried them in a bit of vegetable oil, as lard was not readily available, and the result was a beautiful pale brown, crispy exterior with a tender, flaky interior. This recipe is perfect for the weeknight cook looking to elevate a simple, budget-friendly fish into a charming dish. Serve them with a dollop of plain melted butter, and you've got a delightful, old-fashioned treat that's sure to impress.