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Fried Smelt And Vegetables With Skordalia Recipe - Cooking Index

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Fried Smelt And Vegetables With Skordalia

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1/2 cup 31g / 1.1ozAll-purpose flour
1/4 cup 59mlSemolina
  Salt - to taste
  Freshly-cracked black pepper - to taste
1 lb 454g / 16ozSmelts - cleaned
1 cup 237mlButtermilk
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 237mlCream
6   Garlic cloves - minced
  Salt - to taste
  Cracked black pepper - to taste
1/4 cup 59mlFreshly-squeezed lemon juice
1/4 cup 59mlExtra-virgin olive oil
1/4 cup 59mlRed 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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