Turkish cuisine · Fish & Seafood

Barbun Tava (Pan-Fried Red Mullet)

Small red mullet coated in flour, fried in olive oil and served with arugula and lemon.

Ingredients · for 4 servings

• 800 g red mullet
• 150 g flour
• 2 tsp salt
• 200 ml olive oil
• 2 organic lemons
• 100 g arugula
• 1 red onion
• 1 tsp sumac

Instructions

1. Scale and gut the red mullet, rinse under cold water and pat very thoroughly dry; leave the small fish whole, which keeps them juicy.
2. Salt the fish all over, let sit for 10 min. and then blot once more with paper towels.
3. Sift the flour onto a shallow plate and coat the fish individually; shake off the excess flour firmly, or the crust turns gummy.
4. Bring the olive oil in a large pan to medium-high heat until it shimmers slightly, then add the fish in batches with space between them.
5. Fry for 3–4 min. per side until the skin is golden brown and crisp and the dorsal fin pulls out easily; drain on paper towels.
6. Cut the onion into thin half-rings, knead with sumac and a pinch of salt, mix with the arugula and serve alongside the hot fish with lemon wedges.