Greek Fried Whitebait

Ingredients

• 800g fresh atherina (sand smelts) or whitebait
• 200g plain flour
• 1 tsp sweet paprika
• ½ tsp cayenne pepper (optional)
• Vegetable oil for deep frying
• Salt and black pepper
• Lemon wedges to serve
• Fresh parsley, chopped, for garnish

Method

1. Rinse the atherina under cold running water and drain well in a colander. Pat them dry thoroughly with kitchen paper - this is important for achieving a crispy coating.

2. Atherina are so small they're eaten whole (heads, bones and all), so there's no need to gut or clean them beyond rinsing.

3. In a large bowl or shallow dish, mix together the flour, paprika, cayenne (if using), salt, and black pepper.

4. Heat about 5-7cm of vegetable oil in a deep frying pan or wok to 180°C. The oil should be hot enough that a small piece of bread browns in about 30 seconds.

5. Working in batches, toss a handful of the dried fish in the seasoned flour, shaking off any excess. You want a light, even coating.

6. Carefully drop the floured fish into the hot oil. Don't overcrowd the pan - they need space to fry properly and stay crispy.

7. Fry for 2-3 minutes until golden brown and crispy. They should float to the surface and sizzle vigorously.

8. Remove with a slotted spoon and drain on kitchen paper. Immediately season with a little extra salt while they're still hot.

9. Keep the cooked batches warm in a low oven while you fry the rest.

10. Pile the crispy atherina onto a serving platter, garnish with fresh parsley, and serve immediately with plenty of lemon wedges. These are eaten with your fingers - just pop them in your mouth whole! Perfect as a mezze with cold beer or ouzo. A quintessential Greek seaside taverna dish that's simple, addictive, and utterly delicious.