Greek cuisine · Fish & Seafood

Marides Tiganites

Tiny fish dusted only in flour and deep-fried very hot until crisp throughout, served with lemon.

Ingredients · for 4 servings

• 800 g small fish (sardines or whiting, cleaned)
• 150 g flour
• 2 tbsp cornstarch
• 2 lemons
• 800 ml frying oil
• 1 tsp coarse sea salt
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Rinse the fish under cold water, drain in a sieve for 10 min. and then pat very thoroughly dry with paper towels — residual water makes the oil spatter and softens the coating.
2. Mix the flour, cornstarch, 1 tsp salt and pepper in a bag, add the fish in batches and shake the bag until all are evenly and thinly coated.
3. Tap the fish sharply in a sieve so that only a wafer-thin layer of flour remains stuck.
4. Heat the frying oil in a deep pot to 190 °C; a wooden spoon handle dipped in should immediately draw small bubbles.
5. Fry the fish in four batches for 2–3 min. each until golden and crisp at the tail, without adding too many at once so the oil stays hot.
6. Drain on paper towels, sprinkle immediately with coarse sea salt and serve hot with chopped parsley and lemon wedges.