Turkish Fish Sandwich
Along the mighty Bosporus in Istanbul, sizzling stalls fry up the freshest catch of the day from the local fishermen and serve them in deliciously soft white rolls. This could be hamsi (anchovy) or levrik (sea bass). I love to add muhammara to mine, a spicy Middle Eastern dip that you can make easily at home with my recipe or use chilli sauce instead.
- Put the red onion into a mixing bowl and add the lemon juice and a pinch of salt. Mix together and leave to macerate whilst you prepare the fish
- Put the semolina onto a plate a season with salt. Mix together and coat both sides of each seabass fillet in the mixture.
- Heat the olive oil in a large non-stick frying pan over a medium heat Add the sea bass and cook, skin side down for 3-4 minutes until golden. Turn and cook for another 1-2 minutes until the fish is just cooked through.
- Now, build you bap; open up both rolls and slater muhammara or chilli sauce on one side and mayonnaise on the other side. Add the tomatoes and rocket. Place the fish over the top of the salad and cover with the onions. Serve immediately.
1 red onion, finely sliced
The juice of ½ a lemon
4 tbsp semolina
4 sea bass fillets, approx. 85g each
3 tbsp olive oil
4 white rolls
Muhammara or Chilli sauce to serve
Mayonnaise to serve
2 tomatoes, sliced
Rocket to serve