Fried Smelt And Vegetables With Skordalia

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
1/4 cup	59ml	Semolina
		Salt - to taste
		Freshly-cracked black pepper - to taste
1 lb	454g / 16oz	Smelts - cleaned
1 cup	237ml	Buttermilk
1		Canola oil - for frying
		Lemon Wedges - for serving
		Skordalia
2		Baking potatoes, like russets - boiled with skin, (medium)
		And put through a ricer
1 cup	237ml	Cream
6		Garlic cloves - minced
		Salt - to taste
		Cracked black pepper - to taste
1/4 cup	59ml	Freshly-squeezed lemon juice
1/4 cup	59ml	Extra-virgin olive oil
1/4 cup	59ml	Red wine vinegar

Recipe Instructions

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.

Source:
MELTING POT with Cat Cora - (Show # MP-1B28) - from the TV FOOD NETWORK

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