Fried Turbot
Lightly floured turbot steaks fried until golden, with sumac onions and lemon.
The Turkish pantry
Turbot
Bone-in turbot steaks have a firm center and irregular edges. Choose similar thicknesses, dry the surface before coating and turn carefully during frying.
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Raw European turbot cut into bone-in steaks. The nutrition record covers the edible fish portion, not the bones or the total weight of a purchased steak.
Types & forms
Bone-in steaks
Cut across the fish and include bone; inspect each portion carefully when serving.
Boneless fillets
Have a different thickness and yield, so the same frying time and purchase weight do not automatically apply.
What to look for when buying
- Ask for turbot steaks of similar thickness, cut for frying. Choose chilled, moist flesh with no sour or ammonia smell.
- Ask which bones and skin remain rather than assuming a steak is ready to eat without checking.
Prepare & cook
- Pat dry and follow the recipe’s coating method. Lower pieces into the pan carefully and leave room to turn them without breaking the flesh.
- Keep raw fish and its utensils separate from ready-to-eat food. Cook the thickest flesh to 145°F; check away from bones. Lemon juice is seasoning, not a replacement for cooking.
Store it well
- Refrigerate promptly at 40°F or below and use within 2 days, or freeze. Keep wrapped in a leak-proof container away from ready-to-eat food.
- Thaw in the refrigerator. Refrigerate cooked food within 2 hours, or 1 hour above 90°F; follow the recipe’s leftover guidance.
Substitutions depend on the dish
Turbot fillets
Use a method suited to the thinner, boneless cut and check doneness separately.
Another flatfish
Flavor and firmness vary; it is an alternative only when the recipe permits it, not the same nutrition identity.
Nutrition
Raw edible European turbot [1]
| Nutrient | Amount |
|---|---|
| Energy | 95 kcal |
| Protein | 16 g |
| Total fat | 2.95 g |
| Saturated fat | 0.75 g |
| Carbohydrate | 0 g |
| Dietary fiber | 0 g |
| Total sugars | Not reported |
| Sodium | 150 mg |
| Cholesterol | 48 mg |
| Calcium | 18 mg |
| Iron | 0.36 mg |
| Potassium | 238 mg |
| Vitamin D | Not reported |
USDA reference per 100 g of edible raw turbot, excluding bones. Not the total weight of bone-in steaks or a fried portion containing flour and oil. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Kalkan Tava uses bone-in slices for frying. Even thickness and careful turning help preserve the fish’s shape; remove bones at the table before eating.
Cook with Turbot