Turkish · Lunch
Fried Fish Bread Roll
A crisp fried white fish fillet tucked into a split baguette roll with lettuce, tomato, pickled onion, and a garlicky yogurt-tahini sauce. Coated in flour and semolina for crunch, this Istanbul dockside sandwich pairs lightly spiced fried fish with acidic, cooling accompaniments inside crusty bread.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.2gProtein
24.3gFat
60.1gCarbs
7.3gSugar
4.9gFiber
1010mgSodium
103mgChol
4.1gSat Fat
790mgPotassium
130mgCalcium
4.2mgIron
2.8mcgVitamin B12
14mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the fish dry and slice into 2 to 3 wide strips; season both sides with salt, pepper, and paprika.
2
Prep
Mix flour and semolina in a shallow bowl; place red onion in a small bowl with red wine vinegar and set aside for 10 minutes.
3
Fry
Heat sunflower oil in a small skillet over medium-high heat until shimmering, then fry fish strips 2 to 3 minutes per side until golden and flesh flakes easily.
4
Prep
Whisk yogurt, tahini, minced garlic, and lemon juice together until smooth; split the baguette roll and layer lettuce, tomato, drained pickled onion, and fried fish inside.
5
Plate
Drizzle yogurt-tahini sauce over the fish, close the roll, and serve with the lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, skin removed
- 22 small baguette roll, about 5 oz (140g)
- 6 tbsp48g all-purpose flour
- 4 tbsp40g semolina
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp paprika
- 4 tbsp60ml sunflower oil, for pan-frying
- 1 cup50g lettuce
- 66 tomato slices
- 4 tbsp40g red onion
- 2 tbsp30ml red wine vinegar
- 4 tbsp60g plain yogurt
- 2 tsp10g tahini
- 1 clove1 clove garlic
- 2 tsp10ml lemon juice
- 22 lemon wedge, for serving
