Crispy Cornmeal Pan-Fried Horse Mackerel (İstavrit Tava)
Fresh Bosphorus horse mackerel dredged in golden cornmeal and pan-fried into a crispy radiating pinwheel rosette in a flat skillet.
Ingredients
Ingredients
Step-by-Step Method
Clean Fish
Gut and clean the small horse mackerels. Rinse under cold water and pat thoroughly dry with paper towels.
Dredge
Mix fine yellow cornmeal with sea salt in a shallow dish. Lightly coat the fish in the cornmeal, tapping off excess.
Arrange
Pour olive oil into a flat skillet over medium-high heat. Arrange the fish tightly in a radiating circular wheel with tails pointing toward the center.
Fry First Side
Fry undisturbed for 4-5 minutes until the underside is deep golden and crisp.
Flip
Place a flat plate or lid over the skillet and flip in one quick movement. Slide the circle back into the pan to fry the second side for 3-4 minutes.
Serve
Slide onto a serving platter and serve immediately with fresh lemon wedges, arugula, and sliced onions.
Chef's Tips & Tricks
Shake off excess cornmeal before arranging the fish tightly in a pinwheel formation in the hot pan. Use a flat lid or plate to flip the entire circle in one confident motion.