Estonian Fried Smelts Kalavorm

Served as a snack with beer, these very tasty, crisp, tiny fish are the Estonian equivalent of popcorn. They are sprinkles with vinegar and consumed with great gusto. I don't advise using frozen smelts for this dish.

3/4 cup rye flour
1/3 cup all-purpose flour
1 teaspoon salt, or more to taste
2 teaspoons caraway seeds (optional)
1 cup vegetable oil for frying
2 pounds fresh smelts, heads and tails left on, cleaned, rinsed, and patted dry
Apple cider vinegar or lemon juice

On a large plate, combine the rye and white flour, salt, and caraway seeds and mix well.

Heat the oil in a large heavy skillet over medium-high heat until very hot but not smoking.

Roll the smelts in the flour mixture, and fry, a few at a time until crisp and golden, about 1 minute on each side. Drain on paper towels. Serve with vinegar. Serves 4 to 6 as a snack.