Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        smelts -- cleaned and drained
   1                    lemon -- (juice only)
                        flour for dredging
                        oil for frying -- (pref. olive)
     1/2  cup           dry white wine
     1/4  cup           wine vinegar
   2      tablespoons   chopped fresh parsley
   1      tablespoon    chopped fresh thyme -- *or*
   1      teaspoon      - dried oregano
     1/2  teaspoon      dry mustard mixed with:
   1      tablespoon    cold water
   2      tablespoons   olive oil
                        salt and freshly ground pepper

Preparation:

Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil about a half-inch deep. Drain on absorbent paper. Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme or oregano, diluted mustard, oil, salt, and pepper. Simmer 8 minutes, then add the smelts. Bring to a boil and remove from the heat. Cool, then chill before serving. Serve cold. Note: The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or onion may also be added to the marinade. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York.