Recipe courtesy of Cat Cora
Print
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:

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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