Greek Fried Smelt And Vegetables With Skordalia

1/2 cup all-purpose flour
1/4 cup semolina
salt to taste
freshly cracked black pepper to taste
1 pound smelts, cleaned
1 cup buttermilk
1 gallon canola oil for frying
lemon wedges for serving

Skordalia;
2 medium baking potatoes, like russets, boiled with skin and put through a
ricer
1 cup cream
6 garlic cloves, minced
salt to taste
cracked black pepper to taste
1/4 cup freshly-squeezed lemon juice
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar

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
2 servings.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/