Fried Smelt And Vegetables With Skordalia

By á-170456

Ingredients

• SKORDALIA:
• 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
• 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

Details

Servings 2

Preparation

Step 1

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.