Fried smelts with blood orange and fennel salad

December 22, 2008|Anthony Caturano

Serves 4

SALAD

1 bunch watercress, stemmed 1 bulb fresh fennel, cut into fine julienne strips 2 blood oranges, rind and pith removed, flesh cut into segments 2 tablespoons top-quality olive oil Salt and pepper, to taste

1. On a platter, arrange the watercress, fennel, and blood oranges.

2. Sprinkle with olive oil, salt, and pepper; set aside.

SMELTS

12 fresh smelts, butterflied and boned 1 1/2 cups buttermilk 1 1/2 cups semolina 1 1/2 cups flour 1 tablespoon salt 3 cups canola oil (for frying) 1. In a large bowl, combine the smelts and buttermilk; soak them for 10 minutes.

2. In a shallow bowl, combine the semolina, flour, and salt.

3. In a deep fat fryer or other large deep pot, heat the oil until it registers 350 degrees on a deep fat thermometer.

4. Drain the smelts and dredge them in the semolina mixture. With tongs, carefully lower the smelts into the hot oil. Fry them for 5 minutes or until they are golden brown. Drain the smelts on paper towels; sprinkle with salt and pepper.

5. Arrange the smelts on the orange salad. Adapted from Anthony Caturano