Marides Tiganites
Crispy fried smelts, a classic Greek appetizer. These small fish are lightly floured and quickly fried until golden brown and delicious. Best served hot with a squeeze of fresh lemon.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gsmelt, cleaned, heads removed
- 0.5 cupall-purpose flour
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 cupvegetable oil
for serving
- 1 pcslemon, cut into wedges
Equipment
slotted spoon · large pan · paper towels
The method
Step by step
- 1
Rinse the cleaned smelts thoroughly under cold water and pat them very dry with paper towels. Ensure they are as dry as possible to prevent oil splatter.
About 5 min
Cook’s note: Drying the fish well is crucial for crispiness and to minimize splattering during frying.
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper.
About 1 min
- 3
Dredge each smelt in the seasoned flour, ensuring it is lightly and evenly coated. Shake off any excess flour.
About 5 min
Cook’s note: A light coating of flour is all you need for a crispy crust.
- 4
Heat the vegetable oil in a large, heavy-bottomed pan or deep fryer over medium-high heat until it reaches about 175°C (350°F).
About 3 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
- 5
Carefully place a single layer of floured smelts into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
About 4 min
Cook’s note: Frying in batches helps maintain the oil temperature and ensures even cooking.
- 6
Remove the fried smelts with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
About 1 min
- 7
Repeat the frying process with the remaining smelts.
About 4 min
- 8
Serve the Marides Tiganites immediately, garnished with lemon wedges.
Cook’s note: These are best enjoyed hot and fresh.
Keep it good
Store any leftover fried smelts in an airtight container in the refrigerator.
Reheat in a dry pan or oven at 180°C (350°F) until crispy again, though they are best eaten fresh.
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