Marinated and fried small fish with rosemary from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 302) by Paula Wolfert

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Notes about this recipe

  • Eat Your Books

    Best made 3-5 days before serving. Fish is refrigerated for 1 hr after seasoning and before cooking. Can substitute other very small fish for smelts.

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