MARIDES MARINATES (MARINATED SMELTS)

      Title: MARIDES MARINATES (MARINATED SMELTS)
  Categories: Greek, Seafood, Appetizers
       Yield: 30 Servings
  
            Karen Mintzias
       2 lb Smelts; cleaned & drained
       1    Lemon (juice only)
            Flour for dredging
            Oil for frying (pref. olive)
     1/2 c  Dry white wine
     1/4 c  Wine vinegar
       2 tb Chopped fresh parsley
       1 tb Chopped fresh thyme; *OR*
       1 ts -Dried oregano
     1/2 ts Dry mustard
            -mixed with:
       1 tb Cold water
       2 tb Olive oil
            Salt & freshly ground pepper
  
   Sprinkle each smelt with lemon juice, roll in flour, and fry in hot
   oil about a half-inch deep.  Drain on absorbent paper.
   
   Meanwhile, in a small saucepan combine the wine, vinegar, parsley,
   thyme or oregano, diluted mustard, oil, salt, and pepper. Simmer 8
   minutes, then add the smelts. Bring to a boil and remove from the
   heat. Cool, then chill before serving.  Serve cold.
   
   Note: The smelts will keep several days in the refrigerator. Sliced
   garlic, shallot, or onion may also be added to the marinade.
   
   Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel
   Books, New York.
   
   Typed for you by Karen Mintzias
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