CookTheGreekWay

The atherina (small silvery fish) has been part of the Aegean diet for centuries — a humble yet precious catch for local fishermen.

When the fishermen returned from the open sea, they carried with them their shimmering catch — fresh atherina, the tiny silvery fish that glistened like fragments of sunlight in their nets.

The women of the islands would mix the small fish with aromatic herbs, wild greens, and a touch of dough or cornmeal, creating a crispy, fragrant seafood pie that turned every table into a feast.

When the new season begins and fresh atherina appears in markets, Greek households bring back this simple, fragrant dish that celebrates the flavors of the sea.

Mixed with fresh mint, onion, and a touch of flour, then lightly fried to perfection, this recipe captures the heart of island cooking — simple ingredients, vibrant taste, and that unmistakable aroma of the Greek coast.

Ingredients

• ½ kg fresh atherina
• 2 onions, sliced into thin rings
• A few sprigs of fresh mint or 1 tsp dried mint
• 5 tbsp all-purpose flour
• Salt and freshly ground black pepper
• Oil for frying
• Juice of 1 lemon

Instructions

1. Rinse the atherina carefully and drain well.
2. Slice the onions and finely chop the mint.
3. In a large bowl, combine the fish, onion, mint, salt, and pepper.
4. Add the flour and gently toss the mixture until evenly coated.
5. Heat olive oil in a pan over medium heat.
6. Fry the atherina mixture in small batches for 4–6 minutes total, turning carefully so it cooks evenly and gets golden on both sides.
7. In the Cyclades, cooks often flip the whole pan like an omelet, letting it brown as one piece.
8. Serve hot, drizzled with fresh lemon juice and sprinkled with parsley.

Extra Tips

• For extra crispiness, mix a spoon of semolina into the flour.
• Serve it with a tomato and caper salad or grilled vegetables for a full Mediterranean meal.
• Let it rest for a few minutes on absorbent paper before serving for perfect texture.

Nutritional Value

Atherina is a nutrient-rich fish, high in:

• Omega-3 fatty acids for heart and brain health
• High-quality protein
• Calcium and phosphorus (especially when eaten whole)
• Naturally low in fat and ideal for a Mediterranean diet

Combined with aromatic mint and onion, this dish is light yet satisfying — full of sea freshness and simple Greek goodness.

What to Pair It With

This fried atherina pairs beautifully with:

• Ouzo or tsipouro with anise — the quintessential Greek seaside match
• A dry white wine such as Assyrtiko or Moschofilero
• Or even a crisp lager or pilsner beer for a casual meze moment

FAQs

1. Can I bake it instead of frying?

Yes! You can bake the mixture in a lightly oiled pan at 180°C (350°F) for about 20–25 minutes. It will resemble a traditional Cycladic atherinopita.

2. What herbs go well besides mint?

You can add dill, parsley, or a pinch of oregano for a more complex aroma.

3. How do I know it’s ready?

When the fish turns golden and crisp and the onions are slightly caramelized, your dish is perfect.

If you liked this recipe, try the other fish recipes of CookTheGreekWay.com