In a food processor combine the egg, garlic, lemon juice, parsley and green onions. Puree for 15 seconds. With the food processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse once or twice to blend. Cover and refrigerate for 1 hour before using. Best if used within 24 hours.
Season the smelts with salt. Place in a shallow glass bowl and add the hot sauce. Toss well. Cover and refrigerate for 30 minutes.
Preheat the fryer to 375ºF.
Season the flour with Creole seasoning. Dredge the fish in the flour, coating completely. Fry the smelt until golden brown, about 3 to 4 minutes. Remove the smelt and drain on paper towels.
Season with Creole seasoning and serve with the tartar sauce.
Yield: 6 servings
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."