My family is Jamaican and my dad used to cook this ALL the time when smelts were running in Lake Simcoe. I just loved them! Thank you Ken for reuniting me with recipes from you youth (cooking right now) and helping me remember of the old man. ευχαριστώ!
I'm gonna have to try this Ken. I miss my dad's Greek cooking. He passed away Oct 2019. He was a great cook. He used to cook different fish, Greek style of course!
father and friends used to go for New Hampshire smelt runs or ithe ce fishing -- Friend was a Quebecer and dad was Italian. We used to make them similarly. The only place in town now to get fried smelts is a Greek seafood place. None of the touristy seafood places now have smelts. Love it. Good lemons are hard to find except periodically at one Greek grocer.
My Italian grandfather taught my mom how to make these. As a kid a always loved these. Haven’t eaten them for more than sixty years! Absolutely gonna make them now. Thanks SO much ❤️
Τα έκανα και εγώ και γίνανε. Μπράβο σου συγχαρητήρια τώρα ξέρω να τρώω μαρίδες και να βρίσκομαι στην Ελλάδα θα πάω να αγοράσω και μια ρέγγα και όλα. ..τελια
Okay, you just made my favorite meal! My dad and I would go to a cafe (there were two) in the downtown Athens meat market and have smelts, Horta, bread and retsina. Sigh.....
I myself have never ate smelt that's all new to me but I do know it's Mediterranean and I'm always willing and up for something new so this is quite interesting... I love a good sardine so this is not far from it and anchovies are great so this is probably really going to be up my alley but maybe with some tomatoes and feta and red onion salad with it. Would be my choice...So thank you cause this would be superb around lent time you know when you got to have a fish recipe this is cool, out here in beautiful San Francisco California..
OMG! GB&D! You may have gone to CIA and you may have had Chef DiPerry for Caterina diMedici! He always said GB&D :-) Had a client in Pittsburgh area that introduced me to Smelts... man those folks love their Smelts! Nice job chef.
When I had these I had them whole with the head and eggs and everything. If I wanted to recreate that would anything change in regards to frying time or temperature?
Where did you buy already cleaned smelts? im in Ottawa & cannot dine on smelts due to no more Greek restaurants i can only find whole frozen😞 Thank you.
i would always wash anything coming out of a sealed package ,also id rather salt or season fish before hand then coat them in flour,i usually put them in a brine of salt and lemon juice the day before and it does them just right no matter how much salt you put it takes in the right amount ,but you should have added the lemon juice on first that way the salt and pepper stick ,also i thought you hate over boiled veggies yet thats what you did?but hey great video love the stuff
Right on brother I just went to the Asian market yesterday in Tacoma in Luther motherfuckers got catfish. Labeled as smelt. What the fuck thanks for keeping it real.
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My family is Jamaican and my dad used to cook this ALL the time when smelts were running in Lake Simcoe. I just loved them! Thank you Ken for reuniting me with recipes from you youth (cooking right now) and helping me remember of the old man. ευχαριστώ!
I'm gonna have to try this Ken. I miss my dad's Greek cooking. He passed away Oct 2019. He was a great cook. He used to cook different fish, Greek style of course!
Awesome!!! You really should Stavro. Not hard at all....
These recipes are part of the heart of Greece ❤️
100%!!! 🙏🏼🙏🏼🙏🏼
Good stuff! I'm from New England and always got fried smelts at the seafood place as a kid.
Love those 🥰we make them every Friday since it’s mostly seafood day in Alexandria Egypt. The gift of the Greeks to Egypt🙏
Fish Friday might be literally the only thing the whole world agrees on
Im southern Italian and I LIVE for seafood 😂 Yummm💕💕💕
Fun fact south Italians share more DNA with Greeks then anyone
This is one of my favourites, my father was a great fish cook and he used to do this in the 70s I’ll try this in he’s memory
Go for it George....
I love this guy. I have fun listening his recipe. And I love smelts. Oh I miss Greece so much.
Haha thank you so much!!! 🙏🏼🙏🏼🙏🏼
Being Greek my Mom never made these but I am making these in a bit thanks for sharing 👍
father and friends used to go for New Hampshire smelt runs or ithe ce fishing -- Friend was a Quebecer and dad was Italian. We used to make them similarly. The only place in town now to get fried smelts is a Greek seafood place. None of the touristy seafood places now have smelts. Love it. Good lemons are hard to find except periodically at one Greek grocer.
You're a riot!!!😅 looks Delish!!!
Looks/sounds killer! Will try it for sure.
One of my fav ways to eat smelt. And broccolini is off the charts delicious. Great combo. Thanks!
🙏🏼🙏🏼🙏🏼
Looks GREAT!!! Easy recipe!! Im at the store NOW ordering my smelt NOW!!! Thanks!!
Awesome thanks for your simple insights!
Happy New Year 2023 Ken God bless you
I've had those before, they're great fried like this. Good pick!
Thanks Don!!! 🙏🏼🙏🏼🙏🏼
Great recipe! Thanks, Ken!
You’re very welcome Cynthia.... 🙏🏼🙏🏼🙏🏼
My Italian grandfather taught my mom how to make these. As a kid a always loved these. Haven’t eaten them for more than sixty years! Absolutely gonna make them now. Thanks SO much ❤️
Smelts, brother - another of my favorites I had to watch immediately. So easy and delicious. Great video.
Thank you so much my brother!!! 🙏🏼🙏🏼🙏🏼 Stay safe Toby....
I've just discovered you and I'm so thrilled!! I've been wanting to get into greek cooking and now I have the perfect platform to learn it!
Thank you so much Harnish and welcome!!! 🙏🏼🙏🏼🙏🏼
This is masterchef canada!!! AND YOU GAVE ME THIS!!!!
~Asian Elton John
I can only imagine how good this would taste in a Taverna. To be washed down with Retsina and maybe Ouzo as the night progresses. Smashing Ken!
This fish dish always reminds me of being in Greece , beautiful 😋 you need that bread 🍞 it’s essential with this dish 👍🏼 Thanks Ken !
You’re very welcome.... 🙏🏼🙏🏼🙏🏼
wow, it looks delicious. 😋 Nice content, and thanks for sharing...
Absolut authentic
Ken you are sooo entertaining to watch ! Fried smelts , delicious.. I love my fried fish with redbeets and scordalia !
Haha thanks very much Diana!!! 🙏🏼🙏🏼🙏🏼
Τα έκανα και εγώ και γίνανε. Μπράβο σου συγχαρητήρια τώρα ξέρω να τρώω μαρίδες και να βρίσκομαι στην Ελλάδα θα πάω να αγοράσω και μια ρέγγα και όλα. ..τελια
Looks amazing definitely going to try your recipe. Love the green bottle line lol
Haha thanks very much Matt…. 🙏🏼🙏🏼🙏🏼
This guy cracks me up!
💪💪💪
They look so good 😋thanks for the recipe 👍🏼 I love Greek food it is the best 💕
🙏🏼🙏🏼🙏🏼
thank you sir its amazing
they took my youtube channel down i fought hard to dispute it
just to watch you again
thank ya 4 sharing man
Thank you!!! 🙏🏼🙏🏼🙏🏼
Omg…with tarter and seafood sauce would be amazing!
Just came back from greece…. I gained so much weight eating this dish… so simple sooo delicious
Okay, you just made my favorite meal! My dad and I would go to a cafe (there were two) in the downtown Athens meat market and have smelts, Horta, bread and retsina. Sigh.....
Thank you for sharing Georgia....
I myself have never ate smelt that's all new to me but I do know it's Mediterranean and I'm always willing and up for something new so this is quite interesting... I love a good sardine so this is not far from it and anchovies are great so this is probably really going to be up my alley but maybe with some tomatoes and feta and red onion salad with it. Would be my choice...So thank you cause this would be superb around lent time you know when you got to have a fish recipe this is cool, out here in beautiful San Francisco California..
Thanks very much Lisa.... 🙏🏼🙏🏼🙏🏼
smelt are found all around the world in the northern hemisphere! here in the midwest they are a fan favorite. just made some myself tonight!
Γειά σου Κυριάκος
Thank you for your lovely recipe Yummmmmm you have reminded me of my childhood
Regards Betty 👍✌️🍷
OMG! GB&D! You may have gone to CIA and you may have had Chef DiPerry for Caterina diMedici! He always said GB&D :-) Had a client in Pittsburgh area that introduced me to Smelts... man those folks love their Smelts! Nice job chef.
This looks delicious. Do yoy have to only coat in flour? Can you ever try bread crumbs and parmesan?
Nice
Jounieh - knafehhh 🤤
I just bought some smelt. I was going to use corn meal on mine. Maybe I will do flour on some too... thanks
You are right about the salt water ones night and day difference.
perfect
Bravo Ken, the garbage in those yellow bottles that they call (lemon juice) is for cleaning the windows!! 😂 😂
bravo levendi, you are a good cook, do you have a vlog on bechamel sauce, having issues getting the right mixture for my pasticio
Thank you!!! 🙏🏼🙏🏼🙏🏼 Here’s my béchamel recipe: th-cam.com/video/Sh9x9xZ_dKM/w-d-xo.html
@@KensGreekTable thank you
That's a perfect meal Ken. I've had them as Gavros and Merides, so what's the difference? Mmmm, I can smell it! GBD!
Haha thanks Pete!!! 🙏🏼🙏🏼🙏🏼
When I had these I had them whole with the head and eggs and everything. If I wanted to recreate that would anything change in regards to frying time or temperature?
Not at all Chris. Same temp, same fry time….
Where did you buy already cleaned smelts? im in Ottawa & cannot dine on smelts due to no more Greek restaurants i can only find whole frozen😞
Thank you.
Great video! How long do you let them cook?
Thanks Manny!!! 🙏🙏🙏 Until golden brown….
" don't use the green shit save it for your window cleaner" luv it!
nice 👍
🙏🏼🙏🏼🙏🏼
I dont like greens tender crisp either!!! Tender soft, please. ;-)
Smelts have been onnour menu since I was a child.
Great video!
Thanks so much Sarah…. 🙏🙏🙏
What brand of smelts are those? Where did you buy them? Were they fresh or frozen?
1/4 cup of olive oil, subscribed
How can you tell if the smelts are fresh?
What kind of flour are you using?
i would always wash anything coming out of a sealed package ,also id rather salt or season fish before hand then coat them in flour,i usually put them in a brine of salt and lemon juice the day before and it does them just right no matter how much salt you put it takes in the right amount ,but you should have added the lemon juice on first that way the salt and pepper stick ,also i thought you hate over boiled veggies yet thats what you did?but hey great video love the stuff
RIP Ken
dont u salt fish before fryinh ? =/ pepper on these ? =p
Friture avec les doigts hum!(lirac ou tavel rosé.. cassis ou bandol blanc. )PIERRE.
Merci beaucoup Pierre.... 🙏🏼🙏🏼🙏🏼
Right on brother I just went to the Asian market yesterday in Tacoma in Luther motherfuckers got catfish. Labeled as smelt. What the fuck thanks for keeping it real.
Ack! We use those for bait!
😂😂 see???? The fish even like them!!!
@@KensGreekTable AND my mother used to make fish head soup too. I was a very skinny child. 😉🙂
Reminds me of a taverna in Greece :(
That’s the idea Stavroula.... 🙏🏼🙏🏼🙏🏼
I want to eat your left overs, specially that piece you threw in the sink....thumbs up!!!!!!!!!!!!
Haha thanks Theo.... 🙏🏼🙏🏼🙏🏼
Those small fish rib bones aren't a problem when they are that small?
Like candy, slam dunk in the sink
Haha pretty much....
See how hard it was for you to get through to me food for thought what are you holding back❤🎉😂😮😅😊
Ephesians 4:29 Let no corrupt communication proceed out of your mouth,
Where's the garlic?
Gotta have it!
And your kitchen will smell for a week
Nat at all
😂qoya salshy maqtanshaq grek
So that shit in the green plastic thingy is not deliciousiny?
Gavros ❤️
Hey Mikey i think he likes it
Package fish is not fresh fish pro farmed raised