Smelts
"They should be fried; serve with green sauce or green verjuice as its sauce"
The Art of Cooking, composed by Maestro Martino of Como (14th/15th century)
notes
I did end up dipping them in leftover spices from making dried pies though if done according to the recipe, they would have been cooked without doing so. The choice of sauce was what I had, green verjuice which is mostly of sorrel leaves with grape verjuice and some parsley. It is quite nice though it separated a bit while sitting on the hot fish, tastewise, it proved not to be a problem.
Another note, would be about Matino's suggestion that fried fish should be scaled and scraped, however these were not being such tiny fish but I would probably rethink that if I were to serve them in a more formal situation.
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