Fish and seafood
A street food favorite at Istanbul’s Bosphorus piers, grilled mackerel sandwich is made by grilling mackerel fillets and tucking them into a bread roll with onion and lettuce. A squeeze of lemon makes it a quick late-night snack.
Lightly rub the mackerel fillets with olive oil, salt, and black pepper.
Place the mackerel skin-side down first on a hot grill and cook for 3–4 minutes per side.
Split the bread roll and fill it with the lettuce leaves, onion rings, and cooked mackerel.
Squeeze plenty of lemon over the sandwich and serve hot right away.
Place the mackerel on the grill skin-side down first; otherwise, the fish may stick to the grill and fall apart when turned. Allergens: fish and gluten (bread).
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