Marides Marinates (Marinated Smelts)

Course : Greek
Serves: 30
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds smelts -- cleaned and drained
1 medium lemon -- (juice only)
2 tablespoons flour for dredging
2 tablespoons oil for frying -- (pref. olive)
1/2 cup dry white wine
1/4 cup wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme -- *or*
1 teaspoon dried oregano
1/2 teaspoon dry mustard mixed with:
1 tablespoon cold water
2 tablespoons olive oil
1 teaspoon salt and freshly ground pepper

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Greek Recipes