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Fried fish
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Fried fish (Ψαράκια τηγανητά)

Tiny fried fish that you can eat from head to tail
Prep Time30 minutes
Cook Time15 minutes
Resting time40 minutes
Total Time1 hour 25 minutes
Course: Main Course, meze
Cuisine: Greek
Servings: 4 people
Author: Mia Kouppa

Ingredients

  • 550 grams capelin (1 1/4 pounds)
  • 1/4 cup (60 mL) red wine vinegar
  • 1 tbsp salt
  • 1 1/2 cups (225 grams) all purpose flour
  • 1/2 cup (125 mL) vegetable oil for frying
  • 1 lemon

Instructions

  • Begin by preparing your fish. Using a sharp knife, cut a slit into the underbelly of the fish and remove the innards by scooping them out with your finger or a small spoon. Repeat with all of the fish.
  • Rinse your fish very well and then place in a medium sized bowl. Cover with 2 inches of water. Add the vinegar and mix well. Allow to sit for approximately 30 minutes.
  • Drain the fish and sprinkle with the salt, tossing your fish to get the salt everywhere. Allow to sit for approximately 10 minutes.
  • Coat the fish in some flour, being sure to shake off the excess. See video here.
  • Heat the oil in a medium sized skillet; the oil should be approximately 1/2 inch deep. Place enough fish in the pan so that they are in one layer and not too overcrowded.
  • Fry over medium heat for 3 - 5 minutes and then using a spatula and a fork, turn the fish over and fry for an additional 3 - 5 minutes.
  • Repeat with the remaining fish until they are all cooked.
  • Serve the fried fish with some lemon on the side.
  • Enjoy!