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Foodgeek: |
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Rating: |
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Servings: |
30 |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. smelts, cleaned and drained
1 lemon, juice of
Flour for dredging
Oil for frying (preferably olive)
1/2 cup dry white wine
1/4 cup wine vinegar
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh thyme or
1 tsp. dried oregano
2 tbsp. olive oil
1/2 tsp. dry mustard mixed with
1 tbsp. cold water
Salt and freshly ground pepper
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Directions:
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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.
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The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or onion may also be added to the marinade.
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