Greek Skordalia Dip with Baked Potatoes and Fried Fish

Ingredients:

• 450 g of cleaned smelt
• 1/2 cup wheat flour
• 1/4 cup semolina
• Salt and freshly crushed pepper to taste
• 1 cup buttermilk
• 1 liter canola oil for frying
• Lemon wedges
• Skordalia Dip (see recipe below)

Skordalia Dipping Sauce:

• 2 potatoes, pressed and baked in their skins (e.g. Russet)
• 1 cup of cream
• 6 crushed cloves of garlic
• Salt and crushed black pepper to taste
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 1/4 cup olive oil

Preparation:

1. In a medium bowl, combine 1/2 cup of all-purpose flour, semolina, salt, and pepper and mix well. Dip the fish in the buttermilk mixture, then in the flour mixture.
   
   In a medium saucepan or deep fryer, heat oil to a depth of 8-10 cm and fry the fish until golden brown and crispy.
2. Remove the fish and place it on a paper towel to absorb excess oil. Serve with Skordalia sauce and lemon wedges.
   
   For the Skordalia dipping sauce: Pass the potatoes through a sieve or press and place in a bowl.
   
   Whisk together the cream, crushed garlic, olive oil, lemon juice, red wine vinegar, and a little water (if needed) until smooth. Season with salt and pepper to taste. Keep chilled until serving.
   Yield: about 3 tbsp.