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Title: Marides Marinates (Marinated Smelts)
Categories: Greek Appetizer Seafood
Yield: 30 Servings

  Karen Mintzias
2lbSmelts; cleaned & drained
1 Lemon (juice only)
  Flour for dredging
  Oil for frying (pref. olive)
1/2cDry white wine
1/4cWine vinegar
2tbChopped fresh parsley
1tbChopped fresh thyme; *OR*
1ts-Dried oregano
1/2tsDry mustard mixed with:
1tbCold water
2tbOlive oil
  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