Quick Marinated Greek Style Fish Recipe Ingredients:

• 1 pound small fish, such as anchovies or sardines
• 2-3 tablespoons Greek sea salt or kosher salt
• Oil and Vinegar dressing, to cover the fish
• 1 garlic clove, minced
• 1 tablespoon whole peppercorns
• Fresh chopped parsley, to garnish

How to Make Marinated Greek Style Fish:

Clean the fish and pat dry. Arrange in a casserole dish in a single layer. Sprinkle with salt. Add another layer. Sprinkle with salt. Repeat this until you run out of fish.

Pour the dressing over the fish so that it covers it completely. Sprinkle the garlic clove and whole peppercorns over the top.

Cover the casserole and let it sit in the refrigerator for six hours. Remove from the refrigerator and pat dry. Serve hot or cold. Sprinkle with parsley just before serving.

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Greek Style Steamed Mussels Recipe Ingredients:

• 2 pounds fresh mussels
• 2 tablespoons Greek olive oil
• 4 cloves garlic, coarsely chopped
• 3 tomatoes, coarsely chopped
• 1 cup white wine
• 2 teaspoons dried oregano
• 2 tablespoons fresh lemon juice
• 3 tablespoons fresh parsley

How to Prepare Greek Style Steamed Mussels:

First, prepare the mussels. It’s much easier if you buy them already cleaned, but even if you manage that, you’ll still need to rinse them under cold water. You should also make sure they are de-bearded. If they aren’t, you’ll want to do this, as well.

Drizzle the olive oil into a large pot (one that you would use to make soup). Set the heat to medium and add the garlic. Cook for about one minute and then add the tomatoes. Cook for another 2-3 minutes before adding the wine or oregano. Cook on medium heat until the tomatoes start to break apart. This should take about 5-7 minutes.

Add the mussels and then drizzle the lemon juice and fresh parsley over. Cover the pan and let the mixture come to a boil. Once it does, bring it to a simmer. Cook until the mussels open. This should take about 5 minutes of simmering.

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Greek Mussels Saganaki Recipe Ingredients:

• 2 pounds fresh mussels
• 1/2 cup Greek olive oil
• 1 red onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 6 ounces of dry white wine
• 10 cherry tomatoes, halved
• 1 bunch fresh parsley, chopped
• Feta cheese, to garnish (optional)

How to Make Greek Mussels Saganaki:

Rinse the mussels in a colander with cool water. Set aside.

Add the olive oil to a large pan (one that will fit all the mussels) and set the heat to medium. Let the oil heat for a minute or two and then add the onion, bell pepper, and garlic.

Sautee for about 5 minutes and then add the mussels. Pour the wine over the mussels and cover the mussels and add the cherry tomatoes. Leave the heat on medium but cover the pan.

Cook the mussels for about 5 minutes. Discard any mussels that didn’t open. Transfer to a serving bow, toss in the parsley, and garnish with feta cheese.

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Fast Greek Style Shrimp Kabobs Recipe Ingredients:

• 1 recipe ladolemono (oil and lemon)
• 1 pound large shrimp, deveined but still with their peels

How to Make Greek Style Shrimp Kabobs:

Heat the grill to 350 Degrees Fahrenheit or prepare the coals.

Prepare the ladolemono according to the recipe instructions.

Add the shrimp into a large ziplock bag. Pour the marinade over the shrimp. Seal the bag and place the shrimp in the regenerator to marinate. This will take about an hour.

Remove the shrimp from the marinade and place on skewers. You should be able to fit about 3-4 shrimp on each skewer.

Place the shrimp skewers on the grill. Cook on one side for 5 minutes before flipping the shrimp over and cooking for another 5 minutes. You’ll know the shrimp are fully cooked when they turn pink.

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Greek Style Grilled Fish Recipe Ingredients:

• 4 fish filets (any type of fish will work)
• 1 recipe oil and lemon dressing (ladolemono)
• 1 lemon, sliced
• 2 tablespoons chopped parsley, to garnish

How to Prepare Greek Style Grilled Fish:

Preheat oven to 350 Degrees Fahrenheit. Spray a 9 x 13 baking dish with nonstick cooking spray.

Arrange the fish filets in a single layer on the baking dish.

Prepare the ladolemono (oil and lemon dressing) according to the recipe instructions.

Pour half the recipe of ladolemono over the fish. Place the rest in a dish on the table so that people can use it on their fish after it comes out of the oven, if desired. Arrange lemon slices over the fish.

Place the fish in the center of the oven. Bake until cooked all the way through. This should take about 30 minutes.

Garnish with chopped parsley as soon as it comes out of the oven. Serve right away.

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Fried Fish Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe Greek tzatziki
• 1 recipe fried fish
• 1 large onion, chopped
• 2 medium tomatoes, diced
• Crumbled feta cheese
• Dried Greek Oregano
• Fries, optional

Instructions on How to Prepare Fried Fish Gyros:

Make the pita bread and tzatziki according to the recipe instructions, unless you’re buying these two ingredients in the store. Also prepare the fish according to the recipe instructions.

Place a piece of aluminum foil down on a flat surface. Put a piece of bread in the center of the foil. Spread a generous amount tzatziki across the middle of the pita bread. Top with onion, tomato, feta, and the fried fish. Add anther spoonful of feta over the top and then sprinkle with oregano.

Roll the gyro sandwich and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the pitas.

Note: Feel free to add fries to this gyro. This is a good choice, especially if you love fish and chips.

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Greek Style Octopus With Ouzo Recipe Ingredients:

• 1/3 cup Greek olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 whole octopus, cleaned (ink sac removed, beak removed, etc)
• 1 cup chopped tomatoes or 1 cup canned, diced tomatoes
• 1/3 cup ouzo
• 2 bay leaves
• 1/2 cup chopped, pitted Kalamata olives
• Salt, to taste
• Pepper, to taste
• 1 cup water
• 3 tablespoons fresh, chopped parsley

Instructions to Prepare Greek Octopus With Ouzo:

Pour olive oil into a large soup pot. Set the heat to medium and heat the olive oil for one minute. Add the onion and saute until soft, which should take about five minutes. Add the garlic and saute for another minute.

Add the octopus to the pot along with the tomatoes, ouzo, bay leaves, olives, salt, pepper, and water. Cover the pot and bring the liquid to a boil over medium heat. Set the heat to low and and simmer for 30-40 minutes, or until the octopus is tender.

Garnish with parsley just before placing the squid and broth onto a serving platter.

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Greek Style Fish Roe Cakes (Tarama Keftedes) Recipe Ingredients:

• 8 ounces fish roe
• 3 medium potatoes
• 1 tablespoon Greek olive oil
• 1 medium onion, chopped
• 2 tablespoons fresh, chopped parsley
• 2 tablespoons fresh, chopped dill
• 1 large egg, beaten
• Salt, to taste
• Pepper, to taste
• 1 tablespoon all-purpose flour
• Olive oil, for frying

How to Prepare Greek Fish Roe Cakes:

Spoon the roe into a small dish and mass with a fork.

Peel and wash the potatoes and then cut them into quarters. Place the potatoes in boiling water and cook until tender. Drain the water and add the potatoes to a medium bowl. Mash with a fork or potato masher and then add the roe.

Add the olive oil to a frying pan and set the heat to medium. Let the oil heat for 1-2 minutes and then add the onions. Saute until the onions are translucent. Remove them from the heat and let them cool for five minutes. Add them to the mixing bowl with the potatoes and roe along with the parsley, dill, egg, salt, and pepper. Mix the ingredients together with your hands or a wooden spoon or fork.

Using your hands, form the mixture into balls and then dip them into flour. Fill a large, deep skillet with olive oil so that it covers about 1-inch. Set the heat on medium and let the oil heat for about five minutes. Add the balls to the hot oil and cook on both sides until golden brown. Taramakeftedes should need to cook for 1-3 minutes before turning. After turning, cook them for another 1-3 minutes. Remove from oil and drain on paper towels before serving.

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Greek Style Octopus Stew (Oktopodi Stifado) Recipe Ingredients:

• 12 cups water
• 1 cup plus 2 tablespoons olive oil
• 3 pounds of octopus (will need about 2 whole octopus), cleaned
• 3 1/2 pounds shallots, peeled, trimmed, and sliced
• 3 cloves garlic, minced
• 1/4 cups red wine
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary
• 5 medium tomatoes, peeled, cored, and chopped
• 1/2 cup red wine vinegar
• 3 tablespoons chopped fresh parsley

How to Make Greek Octopus Stew:

Bring 12 cups of water to a boil in a large stockpot set over high heat. When the water boils, add 1/2 cup of the olive oil and then the octopus and boil over medium-high heat for 30 minutes with the pot uncovered. Drain the water and let the octopus cool.

Run octopus under cold water once you can handle them and peel away the dark skin. Cut the octopus into 1/2 inch pieces after you peel it.

Add the rest of the olive oil to a skillet set over medium heat and add the shallots. Saute for a few minutes and then add the octopus. Saute them together for an additional five minutes. Add the garlic and saute for another two minutes.

Add the wine and stir the pan with a wooden spoon, scraping the bottom. Add the bay leaves, salt, pepper, rosemary, tomatoes, and wine vinegar and stir the ingredients together. Heat over medium until the mixture boils. Reduce the mixture to a simmer and cook for another 20-30 minutes. Garnish with fresh parsley just before serving. Note, you can cut the octopus into larger pieces if desired.

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Greek Style Fish with Artichokes (Psari Filleto Me Aginares) Recipe Ingredients:

• Cold water
• 2 lemons, juiced
• 12 baby artichokes, with stems on
• 1/2 cup Greek olive oil
• 1 fennel bulb, halved and sliced thin
• 1 medium onion, chopped
• 4 scallions, trimmed and sliced
• 1 cup white wine
•  1/4 cup lemon juice
• 1 cup fish stock, clam juice, or water
• Salt and Pepper, to taste
• 4 white fish filets such as cod, haddock, tilapia, or scrod
• 1/2 cup chopped fresh parsley

Instructions on How to Prepare Greek Fish With Artichokes:

Fill a large mixing bowl with cold water and add the lemon juice. Cut 1/2 – 1 inch of the artichoke stems and then snap off the first 2-3 rows of the artichoke leaves – the leaves that are close to the stem. You’ll also want to cut off the pointed tips of the artichoke leaves on the bottom. Cut each artichoke in half and scoop out the choke with a spoon. Place in the lemon water.

Add the oil to a large skillet and set the heat to medium. Add the fennel and onion and saute for five minutes, or until the onions become soft. Add the scallions and saute for another two minutes. Add the wine and raise the heat to medium-high and stir the mixture while the wine cooks. Add the lemon juice, stock, salt, pepper, artichokes and fish. Make sure the liquid covers the top of the fish. Place the heat on medium-low, cover the skillet, and cook for 10-15 minutes or until the fish is cooked all the way through. Garnish the fish with the parsley just before serving.

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Greek Octopus (Ktapodi Salata) Salad Ingredients:

• Water, to fill a large pot
• 2 cups white wine vinegar
• 8 tablespoons lemon juice (about 4 fresh lemons)
• 1/2 cup sea salt
• 6 bay leaves
• 2 pounds fresh octopus
• 1 cups Greek olive oil
• 1/4 cup red or white wine vinegar
• Juice of 2 lemons
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 cups of fresh cut vegetables, such as bell peppers, onions, tomatoes, and cucumbers
• 1 recipe prepared ladolemono
• 3 tablespoons chopped, fresh parsley

Instructions on How to Make Greek Octopus Salad:

Fill a large pot with water (should be about two gallons) and add the vinegar, lemon juice, sea salt, and bay leaves. Cover the pot and bring the contents to a boil over medium-high heat. Set the heat to low and simmer the mixture for ten minutes.

Add the octopus and cook over medium-low heat for twenty minutes. Drain out the water and set the octopus aside.

Whisk together the olive oil, vinegar, lemon juice, garlic, and oregano in large bowl. Cut the octopus into bite-sized pieces and toss into the marinade. Cover the bowl with plastic wrap and set in the refrigerator for at least two hours or overnight.

When ready to serve the salad, toss the mixed vegetables into a large serving bowl. Toss in the marinaded octopus (but discard the marinade). Pour over the prepared ladolemono and garnish with the chopped parsley.

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Greek Boiled Lobster Recipe Ingredients:

• 1/4 cup chopped, mixed fresh herbs such as thyme, oregano, dill, tarragon, savory
• 2 tablespoons salt
• 1 teaspoon red pepper flakes (optional)
• 6 small, live lobsters, about 1 – 1 1/4 pounds

Instructions to Prepare Greek Boiled Lobster:

Fill two large pots with water to about two-thirds of the way. Add 1/8 cup of the chopped, fresh herbs to each pot. Add 1 tablespoon of salt to each of the pots along with 1/2 teaspoon of the optional red pepper flakes.

Place three lobsters in each of the pots. Cover the pots and bring them to a boil on high heat. Once the water starts to boil, drop the heat to medium so that the water remains boiling. Cook for about nine – eleven minutes, or until the shells turn pink and the legs pull out easily. Drain out the cooked lobsters and set them aside so they can cool.

Serve the lobsters whole or cut the meat off the shells and place in a serving platter. Serve with ladolemono for dipping the meat.

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Greek Style Fish Croquettes (Psaro Keftedes) Ingredients:

• 1 pound skinless, boneless white fish, such as cod, haddock, or grouper
• 1 1/4 teaspoons sea salt, divided
• 1 cup bread crumbs
• 3 tablespoons milk
• 1 medium yellow onion, peeled and grated
• 3 cloves garlic, chopped
• 1/2 cup chopped, fresh parsley
• 1/4 cup chopped, fresh mint
• 1/4 cup chopped, fresh dill
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 large eggs, beaten
• 1/4 teaspoon black pepper
• Olive oil, enough for frying
• 1 lemon, cut in wedges
• 2 cups tomato sauce

Instructions to Make Greek Fish Croquettes:

Preheat the oven to 350 degrees Fahrenheit. Spray a baking dish with cooking spray or brush it with olive oil so that the dish is thoroughly coated. Sprinkle the fish with 1/2 teaspoon of the salt. Place the fish on the baking dish and bake until cooked all the way through. This should take around 15 – 20 minutes. Take the baking dish out of the oven and set it away from the oven to cool.

Place the bread crumbs in a large mixing bowl and sprinkle the milk over the top. Add the onion, garlic, parsley, mint, dill, flour, lemon juice, eggs, the rest of the salt, and the pepper to the mixing bowl. Gently stir with a wooden spoon. Transfer the fish to another large bowl and flake it with a fork. If there are any small bones that were left behind in the fish, you’ll want to remove it at this point. Gently stir the flaked fish into the bread crumb mixture until it’s well combined. Form the mixture into balls that are 1 – 1 1/2 inches thick. Do this until all the mixture is gone. You should have roughly 12 croquettes.

Add olive oil to a large skillet until it coats 1/4 an inch from the bottom. Heat the oil over medium for a few minutes until it gets hot enough. You’ll want to cook the croquettes in batches. Add four croquettes to the skillet and cook for a few minutes eacb side before turning them over. Keep turning them until all the sides are golden brown. Remove from the oil and place on paper towels to drain. Add more oil if needed, and then add the next batch. Continue working in batches until all the croquettes are cooked.

Serve with tzatziki or skordalia.

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• 1 large onion, peeled and chopped
• 4 large garlic cloves, peeled and chopped
• 1/2 large fennel bulb, halved and sliced thin
• 4 ripe tomatoes, roughly chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup retsina or other white wine
• 5 cups water
• 1 generous pinch saffron threads
• 1 1/2 teaspoons salt
• 1 1/2 pounds cleaned squid, octopus, scallops, shrimp, or a mixture of all 4
• 1 pound of cleaned mussels or clams in their shells, or a combination of both
• 1 pound white fish, such as cod, monkfish, haddock, bass, or tilapia
• 2 tablespoons of lemon juice
• 3 tablespoons chopped fresh parsley, to garnish

Directions on How to Prepare Greek Fish Stew:

Add the olive oil to a large soup pot and set the heat on medium. Let it heat for several minutes, and then add the chopped onions and garlic and sliced fennel and sauté until the onions are translucent. Reduce the heat to medium-low and add the tomatoes, bay leaf, and thyme. Let the mixture cook for an additional 10 minutes, stirring often with a rigid wooden spoon to prevent the tomatoes from sticking to the pot.

After the 1o minutes are up, stir in the white wine, water, saffron, and salt. Raise the heat to medium and bring the mixture to a boil with the pot uncovered. Lower the heat after it boils to low, and simmer it until the liquid reduces by about 1/3. This should take about 10 minutes. Add all of the seafood. Cover the pot and continue simmering the mixture for another 5-10 minutes. Your goal is for the fresh of the white fish to become firm and the clams and/or mussels to open slightly. After 10 minutes, discard any mussels or clams that haven’t opened. Ladle the fish stew into bowls and garnish with the fresh chopped parsley.

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Mussels:

• 2 pounds of cleaned muscles
• ½ cup oil (Canola or Mazola if fasting)
• 1 medium onion sliced
• 1 clove of garlic minced
• 1 cup of crushed tomatoes
• 1 tbsp tomato paste
• 2 tsp chopped parsley
• 2 tsp chopped celery
• 1 small hot pepper
• ¼ tsp cayenne pepper
• 1 tsp Worcestershire sauce
• salt and pepper to taste
• ½ cup feta cheese or dairy free feta (optional)

Rice:

• 2 cups rice
• 2.5 cups water
• 1 small cinnamon stick

Directions to Prepare Greek Mussels in Rice:

Rinse and strain the muscles and lay the on a towel or paper towel to dry.

Prepare the rice: In a medium pot melt the butter and add in the rice. Sautee the rice until slightly brown. Add the broth and some salt, cover and cook on low for about 20 minutes until ready.

Prepare the muscles:

Place a pot on high heat. Add the onions and garlic and sautee. Add all the other ingredients (except for the mussels and cheese) and let slow boil for about 15-20 minutes until the sauce thickens. Add the mussels an cheese(optional) and cook for 5 minutes, stirring a couple of times. Remove the muscles from the fire and mix in with the rice.

** This recipe contains olive oil, so if adhering to a strict fast omit the oil and use nonstick cooking spray instead.

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Mussels:

• 2 1/2 lbs shrimp
• 1/4 cup butter (or dairy free butter)
• 1 large onion sliced
• 1 sliced carrot
• 1 green pepper sliced
•  1 can crushed tomatoes (14oz)
• 1/2 feta crumbles (If lenten, replace with dairy free cheese or do not use at all)
• 4 tbsp chopped parsley
• 1/2 cup orzo
• 3/4 cup Kasseri cheese (optional)

Directions to Make Greek Orzo and Shrimp :

Clean and rinse the shrimp. Put them in a small sauce pan and put enough water to just cover them. Steam them until just cooked. Take out the shrimp, keeping the water to use later in the recipe.

While the shrimp is cooking, fill a medium saucepan with about 6 cups of water and bring to a boil. Add the orzo and cook for about 8 minutes, or until the orzo is al dente (cooked but still slightly firm). Drain the orzo and set aside.

Once the shrimp is done cooking, heat the butter in a pan and sautee the onions, green peppers and carrots till soft. Add the crushed tomato, the water from the shrimp and black pepper to taste. Boil over medium heat until the sauce thickens and the butter is completely incorporated.

Remove the above mixture from the heat and stir in the shrimp, feta, orzo and parsley. Add salt to taste if needed. (if not adding feta to the recipe you will need salt).

Put the shrimp and orzo mixture in a baking pan. Sprinkle black pepper and cayenne pepper on top as well as the Kasseri cheese (optional) and bake in the oven at 400 degrees for about 30 minutes. You are welcome to use mozzarella cheese in place of Kasseri cheese if desired. (Kasseri can be a little difficult to find).

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

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Greek Style Fish Kebabs (Souvlaki Psaro) Recipe Ingredients:

• 1 recipe ladolemono
• 2 cloves garlic, minced
• 1/2 teaspoon Greek oregano
• 1 1/2 pounds thick white fish cut into 1 1/2 inch cubes
• 8 kebab sticks, soaked in water for 20 minutes
• 4 medium bell peppers (red and/or green), washed, seeded and cut into 1 1/2 inch pieces
• Greek olive oil, to brush the grill
• Lemon wedges, to garnish

How to Prepare Greek Marinated Fish Kabobs:

Pour the ladolemono into a large bowl and stir in the fish. Cover the bowl with plastic wrap and set in the refrigerator for one hour to marinate.

Preheat the grill by first brushing it with olive oil. Then, you’ll want to preheat it. If using gas, set the grill to medium. If using charcoal, prepare the coals so they are hot.

While grill is heating up, prepare the kebabs. Start by skewering 1 piece of fish, and then 1 piece of pepper. Continue alternating until each skewer is filled. Each skewer should have 5 pieces of fish and 5 pieces of pepper. Place each skewer on the grill and cook each for a total of eight minutes. Turn each skewer 1/4 turn every 2 minutes until all sides are cooked evenly. Squeeze each skewer with additional lemon juice just before serving.

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Greek Style Cod With Greens (Bakalarios Me Horta Avgolemono) Recipe Ingredients:

• 4 Cod Filets
• Sea salt, to taste
• 1/3 cup lemon juice
• 1/3 plus 1 tablespoon cup olive oil
• 1 teaspoon crushed fennel seeds
• Pepper, to taste
• 1 fennel bulb, trimmed and sliced thin.
• 3 scallions, sliced thin
• 1 pound mixed greens, such as spring mix, swiss chard, escarole and spinach
• 1/2 cup plus 3 tablespoons water
• 1 cup dry white wine
• 1/2 cup fish stock
• 1/2 cup chopped, fresh dill or chopped, fresh parsley
• Prepared batch of Avgolemono Sauce (use the pan juice to make or else use more fish stock)
• Rosemary sprigs, to garnish

How to Make Greek Cod With Greens:

Rinse the cold filets and pat them dry. Place filets in a baking dish and sprinkle with salt. Add lemon juice, 1/3 cup of the olive oil, fennel seeds, and pepper to a bowl and whisk together. Pour over the fish, cover the baking dish, and refrigerate the cod for abut an hour.

After the hour is up, add 1 tablespoon of the olive oil and the fennel to a deep skillet set on medium heat and saute for five minutes. Add the scallions and saute for another two minutes. Add the greens and water and cover the skillet. Steam the greens until fully wilted. This should take about five minutes. Transfer the mixture to a large bowl and set it aside.

Add the wine and the fish stock to the skillet and heat the mixture over medium heat for two minutes. Add the cod, alongside with the marinade, and cook for about four minutes with the skillet uncovered. Turn the fish to the other side using a spatula and cook for another four minutes on the other side. Remove from the heat and arrange in a serving dish. Sprinkle with the chopped dill or parsley. Arrange the greens on the platter around the fish. Pour the avgolemono sauce over the fish and garnish with a few sprigs of fresh rosemary, if desired.

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Greek Style Spicy Calamari (Kalamaria Kaftera) Ingredients:

• 2 tablespoons Greek olive oil
• 2 pounds fresh calamari, cleaned and cut into small rings
• 1 large onion, halved and sliced thin
• 4 medium tomatoes, peeled (optional) and chopped
• 2 cloves garlic, minced
• 1 1/2 cups chopped, fresh parsley
• 1 teaspoon dried thyme
• 3 bay leaves
• 1 teaspoon red pepper flakes
• 2 1/2 cups dry white wine
• 1 teaspoon tomato paste, mixed with two tablespoons water
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions on How to Prepare Greek Spicy Calamari:

Add the oil to a large Dutch oven or soup pot and heat over medium. Add the calamari and onion and saute together for two minutes. Add the onions, garlic, parsley, thyme, bay leaves, and red pepper and saute for another minute. Add the white wine, tomato paste, sea salt, and pepper and stir together with a wooden spoon. Cover the pot and raise the heat to medium-high. Bring the mixture to a boil and then lower the heat to medium-low. Simmer the calamari for about 60 minutes. Remove the bay leaves and serve immediately. This tastes great when served with slices of Greek bread!

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Greek Style Fried Smelts (Begoto) Recipe 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

Instructions on How to Make Fried Smelts:

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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