Ingredients
-
400 g cleaned Hardyhead Silversides from one of the Blue Island Fish Markets
-
1-1 1/2 cups flour
-
2 tablespoons fine semolina (optional)
-
Salt
-
Olive oil for frying
-
For the Yoghurt Dip:
-
1 cup strained yoghurt
-
10-12 large mint leaves
-
2 tablespoons olive oil
-
1-2 tablespoons water (if required)
-
Salt
-
White pepper
Instructions
Rinse and drain the fish in a colander, then dry them on absorbent kitchen paper.
Put the flour and salt (and semolina if used) in a bag or a large plastic container that closes. Mix by shaking the bag (or closed container) and add the smelt. Close the bag and shake it a few times.
Then put enough olive oil in a frying pan or deep fryer to cover the fish and heat it to a medium-high temperature. Fry the fish in hot oil. Take care not to put too many fish in the pan to avoid them being ‘squashed’ up.
Ideally, all the fish should be fried in two loads.
Fry for 3-5 minutes, until the smelt goes a light golden colour and is crisp without being burnt. With a slotted spoon, transfer it to a plate covered with kitchen paper to drain the oil and repeat the process with the rest of the fish.
To make the yoghurt dip; put all the ingredients except the water in a food processor. Mix for half a minute to blend everything well, taste and season with salt and pepper. If the mixture is too thick, add 1 – 2 tablespoons water, stirring constantly. Transfer to a bowl.
Serve the smelt piping hot, as soon as it comes out of the pan, with the yoghurt dip as a cool accompaniment.
Bon appétit!
