Greek Recipes

Greek and Cypriot recipes

Savory “White” Marinated Fish from Aigio (Peloponnesos)



  • 1 pound mixed small fish (whiting, bogue, anchovy, red mullet, etc.)
  • Salt and freshly ground black pepper to taste
  • All-purpose flour for dredging and thickening
  • Olive oil for frying, plus 1⁄3 cup extra-virgin
  • olive oil for sauce
  • 3 garlic cloves, peeled and crushed
  • 1 cup water
  • 1 fresh rosemary twig
  • 2 bay leaves
  • 1 cup white wine vinegar

Makes 4 servings


1. Gut and wash the fish, then pat dry with paper towels. Season with salt and pepper and dredge lightly in flour. Heat about 3/4 inch of olive oil in a large, heavy skillet over medium-high heat and, when the oil is very hot, fry the fish in batches until golden on both sides. Remove with a slotted spoon and set aside on paper towels to drain. Pour off the oil.

2. Scrape any burned flour from the skillet. Wipe dry. Heat the extra-virgin oil over medium heat and add the garlic. Cook for a minute. Sprinkle in 1 scant tablespoon of flour and stir constantly until the flour turns light golden. Add the water, rosemary, and bay leaves and bring to a boil. Reduce the heat to low and simmer, stirring, for 5 minutes. Add the vinegar, simmer for 1 to 2 minutes, and remove from the heat. Let the marinade cool to room temperature.

3. Place the fish in a large container with a tight-fitting lid and pour the marinade over them. Let set overnight or for several days in the refrigerator before removing bay leaves and serving at room temperature.

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