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