Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 tb Chopped fresh thyme; *OR*
2 lb Smelts; cleaned drained 1 ts -Dried oregano
1 Lemon (juice only) 1/2 ts Dry mustard
Flour for dredging -mixed with:
Oil for frying (pref. olive) 1 tb Cold water
1/2 c Dry white wine 2 tb Olive oil
1/4 c Wine vinegar Salt freshly ground pepper
2 tb Chopped fresh parsley

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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