Tekir, a striped red mullet caught in the Marmara Sea and the Bosporus, has firm flesh and red scales. It is related to red mullet but smaller and darker. Its scales are tough, so scrape them off, but leave the liver when removing the innards; it is considered the best part. Cornmeal keeps the crust crisp and helps the fish absorb less oil.
Use the back of a knife to scrape the scales from the tail toward the head; tekir scales are tough and will not soften during frying. Remove the gills and intestines, leaving the liver in place. Rinse thoroughly in cold water and drain.
Pat each fish dry with paper towels. Sprinkle half the salt over both sides and let stand for 10 minutes. The salt draws moisture to the surface.
Mix the cornmeal with the remaining salt and spread it on a wide plate. Press the fish into the cornmeal, then shake off the excess; a thick coating will not brown and will stay soft in the oil.
Heat the oil in a deep skillet over medium-high heat. It is ready when a pinch of cornmeal sizzles immediately and rises to the surface; if it sinks and sits, the oil is not hot enough yet.
Fry the fish in three batches without overlapping, cooking each side for 2–3 minutes. Remove them when the crust is golden and the fish feels firm and straightens when lifted with tongs. Transfer to paper towels in a single layer and serve hot with arugula and lemon.
Pat the fish thoroughly dry with paper towels before coating it in cornmeal. Wet fish will not hold the coating; it will fall off in the oil and may cause the oil to foam and overflow.
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