Quick and easy to make, this is the perfect summer appetizer to accompany your beer or ouzo. Any other kind of small fish will do (small sardine, sand smelt etc).

Serves: 4 Prep. time: 10′ Cooks in: 20′ Ready in: 30′

600 g whitebait, cleaned, washed, fried
1 medium red onion, finely chopped
1 ripe tomato, grated
¾ cup all-purpose flour
5 eggs
a few spearmint leaves, finely chopped
4-5 tbsp spicy cheese of your choice, grated
olive oil for frying
salt, pepper

Step 1
Season fish well. in a bowl mix all ingredients until you get a medium mixture. Season with salt and pepper.

Step 2
Heat oil in a heavy bottom large frying pan on high heat. Dip fish in the mixture and spoon them in batches in the pan until nicely colored on all sides (when fried, you will have mini fish pies). Continue frying the fish in batches until finished. Drain on kitchen paper.

Step 3
Serve warm with green salad.

Photo: Konstantinos Kafiris – Food styling: Antonia Kati 

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