Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Bartın style
Last updated:
Last updated:
Fried Turbot
Kalkan Tava
Lightly floured turbot steaks fried until golden, with sumac onions and lemon.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 0
- Total
- 40 min
- Servings
- 4
Ingredients
- 2 lb Turbot steaks (bone-in)
- ⅔ cup (80 g) Flour (wheat, plain), for coating
- Sunflower oil, enough for a ⅜-inch frying depth, as needed
- 1 Onion (red), thinly sliced
- 1 tsp Sumac (culinary, ground)
- Parsley (fresh), washed and chopped, as needed
- 1 Lemon, cut into wedges
- Table salt, to taste
- Pepper (black, ground), to taste
Method
Toss the onion with sumac and parsley. Set aside with lemon wedges.
Pat fish dry. Season the flour with salt and pepper, coat both sides of each steak and shake off excess flour.
Heat a ⅜-inch layer of oil in a wide heavy pan to 350°F. Fry in uncrowded batches for 4–5 minutes on each side, adjusting the heat to prevent scorching.
The thickest flesh reaches 145°F, measured away from bone, and separates easily. Remove bones carefully when serving.
Drain briefly on a rack and serve immediately with the onion salad and lemon. Remove bones carefully. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Ask the fishmonger to cut the turbot into manageable bone-in steaks. Shake off excess flour and keep water away from the hot oil.
Related recipes
Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Black Sea Anchovy Rice
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Bonito with Tomato and Onion
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.
Fish Sandwich
Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.
Fried Anchovies
Small anchovies with a light cornmeal crust, served with lemon and red onion.
Grilled Bluefish
Simply grilled bluefish with lemon, rocket and sumac onions.
Sea Bass Baked in Paper
Whole sea bass baked in a parchment parcel with tomato, onion, lemon and dill.
Steamed Grouper
Thick grouper steaks gently cooked over potatoes, carrots, tomato and lemon.
Stuffed Anchovy Pairs
Pairs of small anchovies enclosing a little onion and herbs, crisped in a light cornmeal coating. This version sandwiches two butterflied anchovies. Hamsi kuşu also has other local shapes and mixtures; the name does not imply one fixed recipe. Use very little filling so each pair stays closed.
Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.