Kalkan Tava — Fried Turbot

Kalkan tava turns thick, bone-in turbot pieces crisp and golden while keeping the prized white flesh juicy. Lemon and sumac onion are all it needs.

Serves 4 | Prep 15 minutes | Cook 20 minutes

INGREDIENTS

• 1 kg turbot steaks, bone-in

• 80 g plain flour or fine corn flour

• Salt and black pepper

• Neutral oil for shallow-frying

• 1 red onion, thinly sliced

• 1 tsp sumac

• Parsley and lemon wedges

METHOD

1. Pat the turbot completely dry and season with salt and pepper. Coat very lightly in flour and shake off excess.

2. Heat 1 cm oil in a heavy pan over medium-high heat.

3. Fry the steaks in batches for 4–5 minutes per side, depending on thickness, until deeply golden and just cooked at the bone. Drain briefly.

4. Toss the onion with sumac and parsley. Serve at once with lemon.

AUTHENTICITY NOTE

Kalkan from the Black Sea is especially valued in spring. Traditional fish restaurants cut it into substantial bone-in pieces and fry it simply. Take care when eating, as turbot contains firm bones.