Greek · Lunch
Fried Small Fish
Whole whitebait dredged in seasoned flour and shallow-fried until crisp and golden. A classic Greek taverna meze eaten whole bones and all, served with arugula, lemon wedges, sea salt, and a garlicky yogurt dip for dipping.
$8
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
579Calories
32gProtein
43gFat
16gCarbs
1.5gSugar
1.5gFiber
762mgSodium
115mgChol
6.2gSat Fat
468mgPotassium
162mgCalcium
2.2mgIron
3.6mcgVitamin B12
11mgVitamin C
pescatarian
low-carb
mediterranean
all-time-classics
quick-lunch
Instructions
1
Prep
Pat whitebait dry with paper towels, then toss with flour, salt, and black pepper until evenly coated.
2
Fry
Heat olive oil in a small skillet over medium-high heat until shimmering. Add whitebait in a single layer and cook 2 to 3 minutes per side until deep golden and crisp.
3
Finish
Grate garlic into yogurt and stir until combined.
4
Plate
Drain fried whitebait on paper towels, pile on a plate with arugula and lemon, scatter with sea salt flakes, and serve with garlicky yogurt dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whitebait, whole, cleaned
- 1/2 cup60g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, ground
- 1 cup240ml olive oil, for shallow-frying
- 22 lemon wedge
- 22 small handful arugula, for serving
- 2 clove2 clove garlic
- 4 tbsp60g plain yogurt, for dip
- 2 pinch2 pinch sea salt flakes, to finish
