Turkish cuisine · Fish & Seafood

Kalkan Tava

Turbot pieces dredged in flour and pan-fried golden in butter and oil – a Black Sea spring specialty.

Ingredients · for 4 servings

• 800 g turbot (in pieces, or halibut as a substitute)
• 100 g flour
• 60 g butter
• 4 tbsp olive oil
• 2 lemons
• 1 red onion
• 1/2 bunch parsley
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Rinse the turbot pieces, pat very thoroughly dry, salt and pepper them, and let stand at room temperature for 10 min.
2. Sift the flour onto a flat plate; dredge the fish pieces in it just before frying and shake off the excess flour thoroughly.
3. Bring the olive oil in a large pan to medium-high heat and add half the butter – it should foam but not brown.
4. Place the fish pieces with space between them and fry for 4–5 min. until a golden, firm crust forms that releases easily from the pan bottom.
5. Turn carefully, add the remaining butter and fry for another 3–4 min., basting the fish several times with the foaming butter.
6. Arrange on a platter, top with chopped parsley, thin onion rings and lemon wedges, and serve immediately with the browned butter.