Pan-Fried Goby | Marmara-Style Garlic Pan-Fried Fish

Slit each goby’s belly and remove the innards and gills, leaving the large head attached. Scrape the belly cavity with your finger and rinse under cold water. Rub salt over the skin with your palm to remove its slippery coating; the flour will not stick if the coating remains.

Pat the fish thoroughly dry with paper towels and season with salt and black pepper. Coat with flour, then shake off the excess. A thin, matte layer should remain on the surface.

Heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, arrange the fish with space between them. Fry for 3 minutes per side. The fish is cooked when the skin along the back puffs, the edges turn golden, and the flesh along the back flakes when pressed with a fork.

Transfer the fish to a plate. Reduce the heat under the same skillet to low, add the thinly sliced garlic, and stir for 90 seconds, until the edges turn cream-colored. Add the red pepper flakes before the garlic turns brown, then remove the skillet from the heat.

Spoon the garlic oil over the fish. Sprinkle with chopped parsley and serve immediately with lemon wedges.