Fried Whitebait With Raisins

   
                                                  Fried Whitebait With Raisins


Even if you go to the most distant  tavern in Greece you will find this traditional recipe, it's a first choice for an appetizer or as we say a meze. This was my dad's favorite summer meze and mine too.Whitebait in Greek is pronounced Marides and they are so delicious ! They are eaten whole with the head.

 

Ingredients

1- 2 pounds whitebait (you serve about 8 pieces to a person) 

Whitebait ( shouldn't be longer than 2 inches if they are smaller all the better) 

1 plate of flour

1/2 cup of raisins

1 tablespoon of rosemary

1/2 cup of red Red Vinegar

3- 4 cloves of chopped garlic 

Olive oil 

salt 

lemon 

                                                                                                                                                                                                      

                                           

                            

Use a small knife to take out the intestines, place in a colander and rinse with plenty of water. Let them drain add salt, if you like them spicy add pepper. I prefer them with just salt. When they are ready place them in your plate with flour.

                                 

                                                           

Whitebait in flour

Roll them in the flour and remove any excess flour.

Once you have floured all your whitebait set them aside and get your skillet ready with olive oil

I used two cups of olive oil. Your olive oil should be sizzling hot before you place your whitebait inside the pan.

This is how I layed them in the skillet, some people like to deep fry them. Deep frying  them is easier and faster but I prefer to make them this way. 

I used these small kitchen tongs to turn them.

When done set your oil aside.

Once you have fried all of your whitebait, you are ready to make your raisin sauce. First, place your skillet with the remaining oil on high heat and let it sizzle. Secondly, add your raisins, garlic and rosemary. Cook them for about 20 seconds or until the garlic is slightly browned add your vinegar and pour over your white bait. 

Serve them nice and hot, dip some Greek bread and enjoy !!  This is the gourmet way to serve them.

The picture below is the most common way that they're served. Either way the whitebait is delicious. Don't forget to serve them with a nice chilled glass of dry white wine.  KALE OREXI !!!! 

If you have any questions regarding this or any of my recipes, don't hesitate to contact me. I would love to hear from you. 

                                                 

Baked Beans Greek Style a.k.a Yigandes Plaki

Baked Beans 

This is a traditional Greek dish and it's served at all local taverns, a famous dish and especially during lent It's a cherished dish with my family.Most people bake them without sauteing the ingredients, I prefer this way, I find that it gives it a better flavor. If you have a Terracotta pan, bake them there, they taste better. If you can't find Greek large beans ( Yigandes) you can use Lima beans or any large beans that they sell in your area.

Ingredients

500 grams large beans

1 large tomato, finely chopped

1 large onion,finely chopped

2 cloves garlic, minced

2 tablespoons tomato paste

2 big bay leaves

*1 tablespoon parsley ( I omit this ingredient, don't like it in my beans) 

1/2 cup of olive oil

1 teaspoon oregano ( fresh)

2- 3 cups water

salt and pepper to taste

* Petimezi-  this is a thick-non - fermented grape juice. Some people use this so it can give the recipe a tangy sweet taste. You can find this at Greek stores as I have said before, if you live in New York, take a walk down to Astoria, you will find all of your Greek ingredients. I have never used this ingredient, once in a while I might add 1/2 teaspoon of sugar and 2 tablespoons of vinegar.

The beans I buy need soaking overnight 8 -12 hours 9 ( this depends on your beans brand) U.S. Lima beans ( equivalent to these large beans) might not need soaking. 

The next morning drain and wash them. Boil them for 5 minutes, drain and wash them again.

Chop your tomato,onion and garlic into small pieces and place in your pan. Add salt, pepper, olive oil and oregano. Saute for about 10 minutes then add beans.

Saute for about another 15 minutes, cover them with water cook for an hour  or until soft,

cook on high heat. Sprinkle fresh oregano.

When they are almost done add your tomato paste and bay leaves 

Cook and simmer for about 20 minutes, then add them to your baking pan. Bake for about 45 minutes at 356, when done take your bay leaves out.They are ready to serve.

TIP: When you are baking them cover them with baking paper so they will not burn and turn black.Serve with red semi sweet wine or  a tall cold beer which I prefer. Orange juice for the kids and Kale Orexi !

Baked potatoes - Greek Style

A very Greek traditional dish and another Sunday meal, very simple to make and bakes quickly.My house was always filled with beautiful scents that tickled our noses, when waking up but Sundays were always just a bit different. The scent was warmer,  probably because we were all together. These baked potatoes always accompanied roast beef or baked chicken.

Ingredients:

 2 - 3 pounds potatoes depending on the size of your pan)
 4 cloves of garlic
 1/2 teaspoon oregano
*1/2 teaspoon mint
*1/2 teaspoon rosemary
   1/3 cup of olive oil
   1/3 cup of water
salt & pepper to taste
                             
                                               

Cut potatoes length wise, wash them and place them in pan add all your ingredients and mix everything together make sure spices go everywhere. If you don't like rosemary and mint you can omit them, I always do. Cut your 3 garlic cloves on top of potatoes and live unpeeled and throw it inside, pour you olive oil and water and bake at 356 Fahrenheit for 45 minutes. If you would like you can cover them with parchment paper.  I'm getting hungry just writing about them. They are always better when eaten hot, we love this simple and tasty dish ! KALE OREXI !! 

I'm using my picture from my boozed up meat !