Fried smelts with blood orange and fennel 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.
|12||fresh smelts, butterflied and boned|
|1 1/2||cups buttermilk|
|1 1/2||cups semolina|
|1 1/2||cups flour|
|3||cups canola oil (for frying)|
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