Marides Marinates
Yield
15 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
smelts
cleaned, drained |
* |
| 1 | each |
lemon
juice only |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x | vegetable oil |
*
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup | white wine vinegar |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
thyme
fresh, chopped |
*
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
dry mustard
mixed with 1 tablespoon water |
|
| 2 | tablespoons | olive oil |
|
| 1 | x | salt and black pepper |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Directions
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.
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