Horse mackerel lightly coated in corn flour and fried in hot oil, served with a vinegared onion salad on the side, is a traditional coastal delicacy. With its quick preparation and economical nature, it's one of the practical everyday options.
Rub the finely chopped onion well with salt and let it rest for a few minutes, then rinse and toss with sumac, pomegranate molasses and parsley.
Salt the cleaned horse mackerel and coat in corn flour, shaking off the excess.
Fry the fish in plenty of hot oil until golden brown on both sides, then drain excess oil on paper towels.
Serve the hot fish together with the onion salad.
Important: Making sure the oil is truly hot prevents the fish from absorbing oil; if a piece of bread dropped in fries up immediately, the oil is ready. Allergen: contains fish.
If you flour the fish right before frying, the coating stays crispier — flour prepared and left to sit beforehand can become damp and sticky.
Admin DadaGastro · verified in test kitchenAnnemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Akşam yemeği için yaptım, hafta içi için pratik bir seçenekmiş.
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