Fish
Fried cuttlefish with aromatic herbs
Serves/Yields: 4 - 6 persons
Time: 2 - 3 hours
Difficulty: Medium
Season: Autumn/Winter/Spring
Greek: Tiganites soupies me aromatika votana
Recipe is taken from the Summer special edition “Γεύσεις Καλοκαιριού” (Tastes of the Summer ) of “Kathimerini” Greek newspaper.
Sardines wrapped with vineleaves
Serves/Yields: 2 - 4 persons
Season: Autumn
Greek: Sardeles se ampelofyllo
Recipe is taken from the special edition “Γεύσεις καλοκαιριού” (Tastes of Summer) of “Kathimerini” Greek newspaper.
Squids in wine and tomato sauce
Serves/Yields: 4 - 6 persons
Difficulty: Easy
Season: All seasons
Greek: Kalamaria me saltsa kokkinou krasiou kai tomatas
It is always easier to buy frozen squid, which is already cleaned. Of course fresh from frozen do not compare in taste!
Cod croquetes
Serves/Yields: 4 - 6 persons
Difficulty: Medium
Season: Autumn/Winter/Spring
Greek: Kroketes bakaliarou
Cod is served on the 25th of March (Evangelismos tis Theotokou), in the Annunciation of Virgin Mary.
Fish Spetsiota
Serves/Yields: 6 persons
Season: All seasons
Greek: Psari a la Spetsiota
Source: Patty McDuffy, GREEK-RECIPE yahoo group.
Fried whitebait
Serves/Yields: 4 persons
Difficulty: Easy
Season: All seasons
Greek: Atherines tiganites
Whitebait are small fish that we use to eat in Greece as an appetizer. This fish is so small that does not need
cleaning at all, you just eat it as a whole with its head and bone.
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