Fried Smelt and Vegetables with Skordalia (Cat Cora) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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 |
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:
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.
2. For Skordalia:
3. 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. Yield: approximately 3 cups
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