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Recipe for Begoto – Greek Style Fried Smelts

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Although this recipe is served throughout Greece, it’s the most popular on the island of Crete. Tavernas all over the island regularly serve this dish, especially if the smelts have been caught that day. They taste delicious when accompanied by ouzo or the local raki spirit.

Begoto Ingredients:

  • 1 pound smelts (whitebait will do if you can’t find smelts)
  • 1/2 cup all-purpose flour
  • Salt, to taste
  • Pepper, to taste
  • Greek olive oil, for frying
  • 2 tablespoons fresh parsley, to garnish
  • Lemon juice, to taste

Directions:

Add the smelts, flour, salt, and pepper to a medium bowl and toss until all the fish is coated with the flour mixture.

Pour olive oil into a deep skillet so that the oil coats 1/2 inch of the pan. Heat the oil over medium until it reaches 350 degrees Fahrenheit on a kitchen thermometer.

Fry the fish in batches in a single layer in the skillet until all sides of each fish are golden brown. Remove from pan with a slotted spoon and drain on paper towels. Repeat until all the fish is fried. Garnish with fresh parsley and sprinkle with lemon juice, to taste, just before serving.

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This post was written by GreekBoston.com