Fried Smelt and Vegetables with Skordalia

Name: Fried Smelt and Vegetables with Skordalia
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Cuisine: european
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; 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

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Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 2 servings

Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 2 servings

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:

Yield: approximately 3 cups

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.