Fried Smelt and Vegetables with Skordalia

• 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

1. In a medium bowl, combine 1/2 cup of flour, semolina, salt, and pepper and mixes well.
2. Dredge the fish in the buttermilk and then in the flour mixture.
3. 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.
4. Remove fish and drain on paper towels.
5. Serve with skordalia and a wedge of lemon.
6. Put the potatoes through a food mill or ricer and place in a bowl for mixing.
7. Whisk in the cream, minced garlic, olive oil, lemon juice, red wine vinegar and a little water if necessary mix until mixture is smooth.
8. Season with salt and pepper to taste.
9. Keep cool until ready to use.
10. Yield: approximately 3 cups

allpurpose, semolina, salt, cracked pepper, smelts, buttermilk, canola oil, lemon wedges, skordalia, baking potatoes, cream, garlic, salt, black pepper, lemon juice, extra virgin olive oil, red wine vinegar

Taken from www.foodnetwork.com/recipes/cat-cora/fried-smelt-and-vegetables-with-skordalia-recipe.html (may not work)