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.
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