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 Marithes: Fried Whole Picarel Photos © Jim Stanfield At a Glance Cook Time : 10min Course : Appetizer, Entree Special : Easy, Few Ingredients Type of Prep : Fry Cuisine : Greek Marithes Go Well With:Marithes: Whole Fried PicarelIn Greek: μαρίδες, pronounced mah-REE-thess The smaller the better as far as I'm concerned! If the fish are less than 2 inches long, they don't need to be gutted; from 2-3 inches long, they do, and anything over that is too big! Whitebait smelt (the smallest smelt) is an acceptable substitute. INGREDIENTS:
PREPARATION:If the fish are 2 inches long or more (or if using smelt), use a sharp knife and remove stomach and intestines. Do not slice all the way open. See closeup photo for details. If using smelt, scrape off the scales with a knife. Wash fish well and drain. Combine flour, salt, and pepper on a plate. In a heavy-bottomed frying pan or skillet, heat 1/3 to 1/2 inch of oil over medium-high heat. Dredge the fish by rolling in flour and shaking off excess, and fry until nicely golden brown on both sides. Drain on absorbent toweling and serve with lemon wedges. User Reviews  Marithes Go Well With: |
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