|2||lb||Smelts; cleaned & drained|
|1||Lemon (juice only)|
|Flour for dredging|
|Oil for frying (pref. olive)|
|1/2||c||Dry white wine|
|2||tb||Chopped fresh parsley|
|1||tb||Chopped fresh thyme; *OR*|
|1/2||ts||Dry mustard mixed with:|
|Salt & freshly ground pepper|
Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil about a half-inch deep. Drain on absorbent paper.
Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme or oregano, diluted mustard, oil, salt, and pepper. Simmer 8 minutes, then add the smelts. Bring to a boil and remove from the heat. Cool, then chill before serving. Serve cold.
Note: The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or onion may also be added to the marinade.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias