Pan-Fried Bluefish | Istanbul-Style Flour-Dusted Fish

Rinse the cavities of the cleaned bluefish in cold water, then pat the fish dry inside and out with paper towels. Make two diagonal slashes on the thickest part of the back, cutting down to the bones; the cuts help heat reach the thick flesh and keep the skin from curling.

Sprinkle the salt evenly over the inside and outside of the fish. Do not let it sit after salting; the rich flesh releases liquid, which makes the flour turn pasty.

Lay the fish in the flour and coat both sides. Hold each fish by the tail and shake off the excess. Use your fingers to spread out any flour trapped in the slashes; flour gathered there will burn in clumps.

Heat the oil in a wide skillet to 180°C / 355°F. Arrange the fish with their backs facing the same direction. Fry for 4 minutes per side over medium-high heat. The fish is ready when the flesh visible through a back slash is opaque white and separates easily from the bones.

Thinly slice the onions for Turkish-style onion salad and massage them with a pinch of salt. Squeeze out their liquid, then toss with sumac and chopped parsley. Briefly drain the fish on paper towels, serve alongside the onion salad, and bring to the table hot with lemon.