Turkish cuisine · Fish & Seafood

Pan-Fried Horse Mackerel

Horse mackerel from the Sea of Marmara, dredged in flour and fried golden brown in olive oil.

Ingredients · for 4 servings

• 800 g horse mackerel (small)
• 150 g flour
• 150 ml olive oil
• 2 red onions
• 1 bunch parsley
• 1 tbsp sumac
• 2 lemons
• Salt, pepper

Instructions

1. Scale and gut the fish, rinse thoroughly and pat very dry; salt and pepper inside and out and let sit for 10 min.
2. For the salad, cut the red onions into paper-thin half-rings, knead with 1 tsp salt, rinse under cold water, squeeze out and mix with chopped parsley and sumac.
3. Just before frying, dredge the fish in flour and shake off the excess – breading too early makes the crust soggy.
4. Heat the olive oil in a large pan to medium-high until a pinch of flour sizzles immediately.
5. Add the fish without crowding and fry 4–5 min. per side until the skin is golden and crisp and the dorsal fin releases easily; turn only once.
6. Drain on paper towels and serve immediately with the onion salad and lemon wedges.