Crispy and tasty, these finger-length fried smelts are eaten whole – tail, bone and all if you like! You can call them your Greek “French Fries” as they are so addictive…
Serves: 4 Preparation time: 45′ Cooks in: 15′ Ready in: 60′
500 g smelts, anchovies or sardines
1 tbsp lime peel, grated
1/3 cup lime juice
¼ cup fresh parsley leaves, chopped
2 tbsp extra-virgin olive oil
some rocket leaves, washed
strong white flour
salt, freshly ground black pepper
Clean the fish, remove heads and backbones for larger smelts.
In a large bowl mix the oil, lime juice, salt, pepper and most of the parsley.
Add the fish, mix well and marinate in the refrigerator for 30′.
In a bowl combine flour with lime zest and the rest of the parsley.
Meanwhile, heat corn oil until hot in a frying pan. Drain the marinated fish and flour it well. Fry until golden.
Serve on a platter with some rocket leaves, a little extra lime zest and lemon slices.