Fried Smelt and Vegetables with Skordalia

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

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