A detailed recipe for cooking Greek cuisine with photo. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr peeled smelt
- 1/2 tbsp. wheat flour
- 1/4 Art. semolines
- Salt and fresh crushed pepper to taste
- 1 tbsp. buttermilk
- 1 liter canola oil for frying
- Lemon wedges
- Scordalia dip sauce (see recipe below)
Scordalia dip sauce:
- 2 skimmed baked tubers in a jacket uniform potatoes (e.g. Russet)
- 1 tbsp. cream
- 6 minced cloves of garlic
- Salt and crushed black pepper to taste
- 1/4 Art. lemon juice
- 1/4 Art. red wine vinegar
- 1/4 Art. olive oil
Recipes with similar ingredients: fish fillet, potatoes, lemon juice, wine vinegar, cream, yogurt, semolina, garlic
Recipe preparation:
- In a medium-sized bowl, mix 1/2 tbsp. wheat flour semolina, salt, pepper and mix well. Dip the fish in buttermilk and then into the flour mixture. In a medium-sized pot or deep fryer heat the oil by pouring it 8-10 cm., and fry the fish until golden brown crisp.
- Remove the fish and place on a paper towel to absorb excess fat. Serve with scordalia sauce and lemon slices. Scordalia dip sauce: Pass the potatoes through a wiper strainer or press and put in a bowl. Beat until smooth cream, chopped garlic, olive oil, lemon juice, red wine vinegar and some water (if necessary). Salt and pepper to taste. Keep cold until serving. Output: about 3 Art.
