Fried Smelts

The tiny smelt is plentiful in Greek waters and is a favorite seaside summer snack. Caught in large nets close to shore, they are then deep-fried and eaten whole much as Americans consume French fries or potato chips. Here in the United States, smelts are also plentiful and very popular among the Greeks.

        

2 pounds smelts (about 3 dozen)

        

salt to taste

        

flour for coating

        

1 cup olive oil

        

3 tablespoons fresh lemon juice

Clean, wash, and drain smelts. (If smelts are large, cut heads off. Leave tiny smelts whole.) Make a small incision on one side of each smelt.Under cold running water, clean smelts by squeezing out innards. Drain. Sprinkle with salt. Coat with flour. Heat olive oil in a large frying pan. Fry smelts until golden brown and crisp on both sides. Sprinkle with lemon juice and serve hot.

Note: Smelts are sometimes called silversides.