Fried Smelt and Vegetables with Skordalia

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


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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