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* 1 ts -Dried oregano 1/2 ts Dry mustard -mixed with: 1 tb Cold water 2 tb Olive 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
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