Marídes - Wine & Spirits Magazine


photo by Sarah Anne Ward


Tara Q. Thomas


  • Once you get your hands on a mess of tiny fish, give them a quick rinse and then drain them well. If you have an electric deep-fryer, fill it up and plug it in. If not, take out a heavy dutch oven or casserole, or a large wok, and fill it with oil (vegetable oil works best) to a depth of about three inches. Heat it over high heat, testing it with a chopstick when it begins to get very warm: If bubbles come up from under the chopstick when it hits the bottom of the pan, the oil is ready.
  • Take a cup of flour and spread it over a large plate; mix in a liberal pinch of salt. Dredge the fish in the flour, a few at a time. Shake off any excess and drop them carefully into the hot oil. Move them around with a spider or slotted spoon so they cook evenly and don’t stick together.
  • When they are crisp and golden brown, remove them to a paper towellined tray or plate to drain briefly. Then put them in a large bowl, toss with a few pinches of salt, and serve. You could squeeze lemon over top, but you may find a glass of cold savatiano is all the accompaniment they need.

is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.

This story appears in the print issue of August 2014.
Like what you read? Subscribe today.