Marides

Name: Marides
Total time: 30 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: Fresh whitebait; Plain flour; Olive oil; Salt; Lemon wedges to serve

288 kcal a serving, against 422 for the traditional version. That is 134 kcal off, or 32%, with 23.9g of protein. Serves 4. 30 minutes.

What the traditional version is

Fresh whitebait (marides), rinsed and patted dry, tossed in seasoned plain flour and deep-fried in hot oil until golden and crisp. Served straight away with lemon wedges and a drink to keep the bravest going. They're all about texture: salty, crisp, and fatty, with that delicate fish taste.

What changed, and what each change costs

No deep frying: roast in a hot oven instead

The frying oil is doing two jobs: crisping up the fish and loading them with flavour (and oil). Roasting saves you a mountain of fat, but of course, it sacrifices the shattering crunch.

What it costs you. What you lose is obvious: that all-consuming crunch and the particular taste you only get from hot oil. What you keep is all the fish, bones and all, and a tray you don't have to scrub for an hour. You're not going to fool anyone who grew up on these, but the fish survive the swap and you'll only miss the crunch after the third beer.

Drop flour to 40g, go fine and even

I use just enough flour to coat them lightly, so you still get a golden finish but you're not eating mouthfuls of dough. Less flour means less glue for oil too.

What it costs you. You miss out on a bit of bulk and some of that 'fried snack' nostalgia. But the fish don't need to be buried alive. The oven can't give you that deep-fried tempura shell anyway, so no point pretending.

Brush with 16g olive oil before roasting

A little oil on the tray and a brush over the fish goes further than you'd think. You get a crisp edge without bathing every fish in fat.

What it costs you. It's not the same as deep-frying. You won't get that golden, greasy halo on your fingers, but you also won't have to air out the curtains. Fish flavour stands out more, for better or worse.

What goes in it

The ingredients, without the quantities. The weights are what the figures below are computed from, and they are in the book.

Fresh whitebait
Plain flour
Olive oil
Salt
Lemon wedges to serve

How it starts

Preheat your oven as high as it goes.
Rinse the whitebait under cold water, then dry them thoroughly with kitchen paper.
Toss the fish in a big bowl with the flour and salt.

The rest of the method, and every weight, is in Authentic-ish Cypriot.

The numbers

Per serving	Traditional	Lightened
Calories	422	288
Protein	24.5g	23.9g
Fat	30.7g	17.9g
Saturated fat	4.9g	3.3g
Carbohydrate	12g	8.1g
Protein per 100 kcal	5.8g	8.3g

Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Cypriot prints the exact database row used for each ingredient, so any number here can be checked. How every number is computed sets out the method.

Allergens. gluten.

The method is in the book

Let's be honest: the original is the one you want with a cold beer, the full crisp and the oily, salty hit. Oven-roasting cheats the oil but there's a cost in crunch and nostalgia. Still, you get your omega-3s, plenty of protein, and you can eat a lot more without feeling like you've licked a chip pan. If you're serving these at a meze, warn everyone - they'll spot the difference, but they'll eat them anyway. The protein's up versus the energy, but the fried version's always the party dish.

The quantities and the method for this dish are in Authentic-ish Cypriot, along with 47 more. Buy the paperback