Fried Smelt And Vegetables With Skordalia

Fried Smelt And Vegetables With Skordalia
Fried Smelt And Vegetables With Skordalia

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/2

    cup all-purpose flour

  • 1/4

    cup semolina

  • Salt to taste

  • Freshly-cracked black pepper to taste

  • 1

    pound smelts cleaned

  • 1

    cup buttermilk

  • 1

    gallon canola oil for frying

  • Lemon Wedges for serving

  • SKORDALIA:

  • 2

    medium baking potatoes, like russets boiled with skin, and put through a ricer

  • 1

    cup cream

  • 6

    garlic cloves minced

  • Salt to taste

  • Cracked black pepper to taste

  • 1/4

    cup freshly-squeezed lemon juice

  • 1/4

    cup extra-virgin olive oil

  • 1/4

    cup red wine vinegar

Directions

In a medium bowl, combine 1/2 cup of flour, semolina, salt, and pepper and mix well. Dredge the fish in the buttermilk and then in the flour mixture. In a medium-sized pot or deep fryer, heat 3 to 4 inches of oil and deep fry the fish until golden brown and becomes crisp. Remove fish and drain on paper towels. Serve with skordalia and a wedge of lemon. Skordalia: Put the potatoes through a food mill or ricer and place in a bowl for mixing. Whisk in the cream, minced garlic, olive oil, lemon juice, red wine vinegar and a little water if necessary. Mix until mixture is smooth. Season with salt and pepper to taste. Keep cool until ready to use. (Makes approximately 3 cups) This recipe yields 2 servings.

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