FRIED SMELTS (MARITHES TIGANITES)

Yield: 6 servingsz

The tiny smelt is plentiful in Greek waters and is a favorite seaside summer snack. Caught in a large nets close to shore, they are then deep-fried and eaten whole much as Americans consume French fries or potato chips. Here in the United States, smelts are also plentiful and very popular among Greeks. 

Ingredients:

- 2 pounds smelts (about 3 dozen)

- Salt to taste

- Flour for coating

- 1 cup olive oil

- 3 tablespoons fresh lemon juice

To make:

1. Clean, wash, and drain smelts. (If smelts are large, cut head off. Leave tiny smelts whole). 

2. Make a small incision on one side of each smelt. 

3. Under cold running water, clean smelts by squeezing out innards. Drain. 

4. Sprinkle with salt. Coat with flour. 

5. Heat olive oil in a large frying pan. 

6. Fry smelts until golden brown and crisp on both sides. 

7. Sprinkle with lemon juice and serve hot. 

Note: Smelts are sometimes called silversides.