Smelts Portuguesa

2 lb. smelts

1 cup button mushrooms

1/2 tsp. salt

1 cup onion, chopped

1/4 tsp. cayenne pepper

1 cup parsley, chopped

2 cups cornmeal

2 tsp. lemon juice

olive oil for frying

1/2 cup green olives, sliced

Clean smelts and season with salt and pepper. Roll each fish in cornmeal. Fry in hot olive oil until browned. In a separate pan, saute mushrooms. onions and parsley in a little olive oil until onions are soft. Sprinkle with lemon juice over the fried fish and then add mushroom sauce. Garnish with olives. Serves 8-10.