Crispy Fried Whitebait/Smelts (Τραγανή Τηγανητή Αθερίνα)
Crispy Fried Whitebait/Smelts (Τραγανή Τηγανητή Αθερίνα)
This is the kind of dish that takes me straight to the beachside tavernas of Cyprus, where the atherina (whitebait or smelts) come out golden, crunchy and piled high on a plate with wedges of lemon. Perfectly seasoned, quick to fry, and seriously moreish, they’re a simple joy that captures summer on a plate.
Ingredients
Method
- Rinse the whitebait well under cold water 3 to 4 times. Drain and place them on a few layers of paper towel, patting them dry. It’s important the fish are dry before coating. You can prepare them the day before and refrigerate them in a container lined with paper towel.
- In a large freezer bag or bowl, combine the flour, semolina, cornflour, paprika, garlic powder, salt and white pepper. Add the dried whitebait and shake or toss to coat evenly. Tip everything into a colander and sift off any excess flour. It’s easiest to do this in two batches.
- Heat the oil in a deep pan over medium-high heat. To test if it’s ready, drop in a single fish – if it sizzles and crisps up quickly, you’re good to go.
- Fry a handful of fish at a time, gently nudging them with a fork to stop them from sticking together. Cook for 2 to 3 minutes until crisp and golden. Remove with a slotted spoon or wide skimmer and drain on a paper towel–lined plate. Repeat in batches.
- Season with a little more salt and serve hot with plenty of lemon wedges. Don’t squeeze the lemon until just before eating to keep the fish crispy.
