After all that turkey, I seem to be back to fish.
Officially we’re nearing the end of the tekir season which started in October and will draw to a close at the end of this month. I want to make sure you try them at least once before it gets too late! Tekir tava makes for an easy but tasty, supper dish – just what we need after all that Christmas fare!
|tekir or striped red mullet as we buy it here in Istanbul: cleaned and gutted|
- Wash the fish once again at home and dry well on absorbent kitchen paper.
- Dip in the flour which you have seasoned with the salt and freshly ground black pepper and sprinkled on a plate.
|dipped in the seasoned flour-make sure you shake off the excess|
- Heat the oil – one good finger – in a frying pan. Make sure it is nice and hot before you put the fish in. (Test with one to see if the oil sizzles). Fry on both sides till golden brown.
|sizzling away in the hot oil|
- Drain on absorbent kitchen paper and serve hot, garnished with parsley or rocket, with lemon wedges alongside.
|all ready to eat!|
|here is the mixed salad I served with the tekir: rocket with carrot stripes and cucumber|
Why don’t you try it tonight?