Deep-fried smelts

Nobuko called me into the kitchen to gut these smelts -- why did I have to do the dirty work? Actually, I like gutting fish, and these were nice, fresh smelts. (Bought at Lobster Place in the Chelsea Market, my favorite fish shop in NYC.) Once she rinsed and dried the little fish, she placed them in a zip-lock bag filled with katakuriko (potato starch) and a few pinches of salt. She gently shook the bag to coat the fish, them deep fried them until they were golden and crispy and delicious. She served them with Japanese sea salt and advised us to eat the bones, head and all. A simple and incredibly satisfying dish.