A street food from the ferry docks along Istanbul's Bosphorus shore, grilled mackerel sandwich is made by grilling filleted mackerel and folding it into a bread roll with onion and lettuce. Finished with a squeeze of lemon, it comes together quickly for a late-night bite.
Rub the mackerel fillets lightly with olive oil, salt and black pepper.
Grill the mackerel skin-side down first, cooking each side for 3-4 minutes on the hot grill.
Split the bread rolls open and fill them with the lettuce leaves, onion rings and grilled mackerel.
Squeeze plenty of lemon on top and serve immediately while hot.
Place the mackerel on the grill skin-side down first; grilling it the other way around can make it stick and fall apart. Allergens: contains fish and gluten (bread).
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