Marides Tiganites

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1. 1

   Rinse the cleaned smelts thoroughly under cold water and pat them very dry with paper towels. Ensure they are as dry as possible to prevent oil splatter.

   Cirka 5 min

   Kockens tips: Drying the fish well is crucial for crispiness and to minimize splattering during frying.

2. 2

   In a shallow dish, combine the all-purpose flour, salt, and black pepper.

   Cirka 1 min

3. 3

   Dredge each smelt in the seasoned flour, ensuring it is lightly and evenly coated. Shake off any excess flour.

   Cirka 5 min

   Kockens tips: A light coating of flour is all you need for a crispy crust.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed pan or deep fryer over medium-high heat until it reaches about 175°C (350°F).

   Cirka 3 min

   Kockens tips: Use a thermometer to ensure the oil is at the correct temperature for best results.

5. 5

   Carefully place a single layer of floured smelts into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

   Cirka 4 min

   Kockens tips: Frying in batches helps maintain the oil temperature and ensures even cooking.

6. 6

   Remove the fried smelts with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

   Cirka 1 min

7. 7

   Repeat the frying process with the remaining smelts.

   Cirka 4 min

8. 8

   Serve the Marides Tiganites immediately, garnished with lemon wedges.

   Kockens tips: These are best enjoyed hot and fresh.