| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Greek, Seafood, Appetizers | 30 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 2 | lb | Smelts; cleaned & drained |
| 1 | Lemon (juice only) | |
| Flour for dredging | ||
| Oil for frying (pref. olive) | ||
| 1/2 | c | Dry white wine |
| 1/4 | c | Wine vinegar |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Chopped fresh thyme; *OR* Dried oregano |
| 1/2 | ts | Dry mustard mixed with: |
| 1 | tb | Cold water |
| 2 | tb | Olive oil |
| Salt & freshly ground pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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