Marides Marinates (Marinated Smelts)

      2 lb Smelts; cleaned & drained           1 tb Chopped fresh thyme*
      1    Lemon (juice only)                1/2 ts Dry mustard
           Flour for dredging                       -mixed with:
           Oil for frying (pref. olive)        1 tb Cold water
    1/2 c  Dry white wine                      2 tb Olive oil
    1/4 c  Wine vinegar                             Salt & freshly ground pepper
      2 tb Chopped fresh parsley

  *Fresh oregano may be substituted
	
  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.