Ghavros (ΓΑΥΡΟΣ)

Although technically these fish are anchovies, I prefer to use the term “tiny fishes” because my unpleasant pre-Greece association with these creatures consists of pizza, Ceasar salad and tins of smoked, salty, smelly stuff. Here in Greece, however, I have found fresh tiny fishes to be a ubiquitous and inexpensive staple. They are prepared in any number of delicious ways: baked with lemon and olive oil, made into a pie, or (my personal favorite) fried. If prepared correctly, these tiny fried fishes make a tasty (and perhaps healthier) substitute for chicken strips.

Ingredients:
½ kilo very fresh very tiny fishes (their eyes should be clear - not cloudy - and gills red)
small pile of flour (with pepper and spices if you like)
olive oil
salt to taste

Cover bottom of large frying pan with ¼ inch of olive oil and heat until very hot. Contrary to popular notion in the U.S., Greeks contend that olive oil holds up extremely well under high temperatures (up to about 180ºC or 375ºF) and is, in fact, a great and healthy medium for frying. We’ll go with that.

One by one, coat each tiny fishy in flour and drop into the hot oil. Flip once so that both sides brown evenly. Remove to a paper towel-lined plate to absorb excess oil and repeat process until all tiny fish are fried. If oil turns very dark due to stray browned flour pieces, you might want to replace it. We were able to get through our ½ kilo with just one dose of oil, though the last couple of tiny fish batches came out pretty dark. Salt to taste.

As for eating, you can pop the whole crispy delicious tiny fish body into your mouth - most people here do. But the heads can be bitter, so you can pluck them off easily just above the gills if you like. The crunchy tails are especially scrumptious.

For a hearty meal, serve with boiled greens dressed in lemon and olive oil, fresh bread, olives, wine, and a pomegranate for dessert.