Recipe courtesy of Cat Cora

Fried Smelt and Vegetables with Skordalia

  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 2 servings
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Ingredients

Skordalia:

Directions

  1. 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
  1. For Skordalia:
  2. 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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