Maridakia | Fried Whitebait - Better than Chips!

There are some dishes that instantly take you childhood, and for me, maridakia is one of them.

Growing up, this was always my favourite meze on the table. While everyone else reached for the bigger, showier dishes, I was piling these tiny crispy fish onto my plate. I could eat them like hot chips. In fact… dare I say they’re better than hot chips? Crispier, saltier, with that squeeze of lemon that makes you go back for “just one more” every single time.

This dish captures the simplicity of Greek summer cooking: just fresh fish, flour, salt, olive oil and a generous squeeze of lemon. Serve them hot with a cold glass of ouzo, and you’re instantly transported to a seaside taverna in Greece.

MARIDAKIA | Greek Fried White Bait

Mary Politis

Print Recipe

Maridakia are one of my all-time favourite Greek mezedes. Tiny whitebait, lightly floured and shallow fried until golden and crisp. Growing up, I ate them like hot chips (and honestly, I still think they’re better). This dish captures the simplicity of Greek summer cooking: just fresh fish, flour, salt, olive oil and a generous squeeze of lemon. Serve them hot with a cold glass of ouzo, and you’re instantly transported to a seaside taverna in Greece.

Prep Time 5

Cook Time 25

Servings 4 people as meze

Ingredients

500 g whitebait washed and cleaned
1½ cups plain flour
Salt and freshly cracked black pepper
Lemon salt for after frying
Extra virgin olive oil for shallow frying
Fresh lemon wedges to serve

Instructions

Prepare the flour.

In a large bowl, combine the plain flour with salt and pepper.

Heat the oil.

Pour enough extra virgin olive oil into a wide pan for shallow frying. Heat over medium-high until shimmering.

Dust the fish.

Add the whitebait to the bowl in handfuls, tossing gently to coat each piece in the seasoned flour. Shake off any excess.

Fry in small clusters.

Lay the whitebait into the hot oil in small groups of 3–4 fish. Cooking them in little clusters helps them hold together, making them much easier to flip — especially if you want to avoid deep frying.
Fry until golden and crisp, then carefully turn and cook the other side.

Drain and season.

Remove once beautifully golden and crunchy. Place onto absorbent paper immediately and sprinkle with a little extra salt (or lemon salt for that extra zing).

Serve.

Pile high on a platter and finish with a generous squeeze of fresh lemon.

Keyword Fish, Fried Fish, fried white bait, Greek fried fish recipe, Seafood, white bait

MARIDAKIA | Greek Fried Whitebait