Fried Smelt and Vegetables with Skordalia
Fried Smelt and Vegetables with Skordalia
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2472
- Total Fat
- 207
- Saturated Fat
- 43
- Carbohydrates
- 102
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 59
- Cholesterol
- 327
- Sodium
- 2271
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2472
- Total Fat
- 207
- Saturated Fat
- 43
- Carbohydrates
- 102
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 59
- Cholesterol
- 327
- Sodium
- 2271
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
1/2 cup all-purpose flour
1/4 cup semolina
Salt, to taste
Fresh cracked pepper to taste
1 pound smelts, cleaned
1 cup buttermilk
1 gallon canola oil, for frying
Lemon Wedges
Skordalia, recipe follows
Skordalia:
2 each medium baking potatoes, like russets, boiled with skin, put through a ricer
1 cup cream
6 garlic cloves, minced
Salt, to taste
Cracked black pepper, to taste
1/4 cup freshly 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 mixes 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:
- For 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.
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