Ingredients:
7-8 picarel or small smelt per person for meze, 15-20 per person for main dish
sea salt
freshly ground pepper
flour for dredging
oil for frying
Preparation:
If the fish are 5cm (2 inches) long or more (or if using smelt), use a sharp knife and remove stomach and intestines. Do not slice all the way open. . If using smelt, scrape off the scales with a knife.
Wash fish well and drain. Combine flour, salt, and pepper on a plate.
In a heavy-bottomed frying pan or skillet, heat about a centimeter (1/3 to 1/2 inch) of oil over medium-high heat. Dredge the fish by rolling in flour and shaking off excess, and fry until nicely golden brown on both sides.
Drain on absorbent toweling and serve with lemon wedges.
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