Entree: Greece – Cyclades – Αθερίνα τηγανητά ➤ Atherína tiganitá (Crispy pan-fried small sand smelt whitebait served simply with lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 4 min

Total 14 min

Ingredients

- 1.5 lb (700 g) fresh atherina or small sand smelt, cleaned and drained
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus more for finishing
- 1/2 tsp (2 g) ground black pepper
- 1/4 tsp (1 g) dried oregano (optional)
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tbsp (30 ml) vegetable oil or sunflower oil (to help raise frying temperature)
- 2 lemons, cut into wedges
- Fresh parsley for garnish (optional)

Instructions

1. Rinse the atherina briefly in cold water and pat very dry on paper towels. Chill uncovered for 10 minutes to remove surface moisture.
2. In a wide shallow bowl combine flour, salt, pepper, and oregano. Toss the dried fish in the flour mixture until evenly coated, shaking off excess.
3. Heat the olive oil and vegetable oil together in a large heavy skillet over medium-high heat until shimmering but not smoking.
4. Fry the fish in batches in a single layer for 1 to 2 minutes per side, turning once, until golden and crisp. Avoid overcrowding the pan to keep oil temperature steady.
5. Transfer fried fish to a paper-towel-lined tray to drain. Sprinkle immediately with a little coarse sea salt.
6. Serve immediately with lemon wedges and parsley so each diner can squeeze lemon over the crispy fish.