Recipe Categories . Add salt and pepper and taste for seasoning. SBS acknowledges the traditional owners of country throughout Australia. Spoon on the chopped salad and press the sandwich closed. | All herbs are fresh (unless specified) and cups are lightly packed. Place the fillets of the fish, drizzle a little olive oil over them. Beef (3041) ... All recipes; 1. Heat a frying pan or a griddle and cook the fillets on both sides, skin-side down first. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Spread the yogurt on both sides, put in the salad leaves and herbs and add the fish. Combine the panko and seafood seasoning on another. They are sold from stalls on either side of the Galata Bridge in Istanbul – though I’ve heard reports that the stalls are disappearing – creating a wonderful smell as they’re cooked. Once toasted, turn the bread 90° and cook until you have a sexy fishnet-stocking pattern on the insides of your bread. Flip the fish over and cook for a further 2–3 minutes or until cooked through and flaking in the middle. It takes a warm summer’s day to the next level. Sprinkle the sumac over the griddled bread and place the fish on the bottom halves. Fish sandwich recipe by Rebecca Seal - Sprinkle a little salt over the onions and mix well. Under the grill or in a pan over a high heat, cook the peppers or pepper strips, skin-side down, until they begin to char slightly. Season well with saltand pepper, then put the lid on and shake vigorously until well combined. Drizzle the remaining oil over the cut sides of the bread then place, cut side down, in the pan. This recipe is from In Bread (Smith Street Books). You need to be a subscriber to join the conversation. Place a plate on top to encourage a few chargrill marks. Serve immediately with … We rely on advertising to help fund our award-winning journalism. Think of the American version of the Food Truck! Combine the milk, eggs, salt and pepper in a shallow bowl. Course. Prep time: 15 minutes | Cooking time: 
5-10 minutes. Top with a little of the dressingthen add the red onion, tomato and shredded lettuce. Brush the fish fillets with oil, and sprinkle both sides with the remaining cumin and the paprika. Remove from the heat and set aside to rest for 5 minutes. Serve immediately with wedges of lemon and pickled chillies, if you like, plus extra yogurt. Flip the fish over and cook for a further 2–3 minutes or until cooked through and flaking in the middle. Cooking time is usually 3-4 minutes per side, depending on the thickness of your fish. Freshly grilled fish served with a lemon and caper dressing and plenty of sumac. Apart from using really fresh mackerel, the thing that makes this is the salad you add. Finish with another drizzle of dressing and pop the lids on. Split open the ciabatta lengths or baguettes (without cutting right through), and hold each one as you would a pitta bread you were about to fill. Dust off any excess and set aside. Read our community guidelines in full, Grilled mackerel and tangy chopped salad in a fresh, crusty roll, The Telegraph's award-winning cookery writer, Camembert and chestnut Christmas crackers recipe, Red cabbage with pickled pineapple recipe, Carrots with blood orange and pomegranate recipe, Jacket potatoes with cauliflower cheese topping recipe, One-tin roast guinea fowl Christmas dinner for two recipe, Lemonade waffles with lemon and rosemary butter recipe, Fried eggs and potato rösti with infused maple syrup recipe, Blackened salmon (or wild halibut) with stir-fried vegetables recipe, How to make sherry-baked pears stuffed with chocolate and marzipan, Chocolate and caramel-hazelnut cake recipe, 1 tbsp extra-virgin olive oil, plus more for brushing on the fish, 2 fillets of mackerel, if they’re large, 4 fillets 
if they’re small, 2 lengths of ciabatta or 2 mini baguettes, Handful of mint or parsley leaves (or a mixture of both), Lemon wedges and pickled chillies, to serve (optional). Remove from the heat and set aside to rest for 5 minutes. Season with salt and pepper. Spread the yogurt on both sides, put in the salad leaves and herbs and add the fish. Remove from the Get every recipe from Istanbul by Rebecca Seal | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. If you don’t happen to live near the Bosphorus, then this sandwich is the closest you will get to the ridiculously moreish fish rolls sold along the banks of this mighty river. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Dredge the fish fillets in the flour, coatingthoroughly. Turkish street food. For the fish: Sprinkle the lemon juice over the fish fillets. Heat a griddle pan over high heat. Mix the yogurt with the garlic and set aside. Appetizers (2887) Beverages (1968) Breakfast (2336) Desserts (5251) Dinner (11137) Lunch (6408) Ingredient. You’ll definitely need paper napkins to eat these! For the chopped salad, mix the tomatoes, cucumber, onion, oil, vinegar, honey, chilli, pomegranate molasses and a pinch of the cumin (not even as much as ¼ tsp). Heat a griddle pan over high heat. Heat 3 tbsp of the oil in a heavy-based frying pan over medium–high heat. Give me one of these instead of a lobster roll any day. Add the fish and cook for 5–6 minutes. | All vegetables are medium size and peeled, unless specified. This spicy mackerel sandwich is a Turkish street food. Spoon on the chopped salad and press the sandwich closed. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Put the flour on a large plate. Make a simple dressing by combining the parsley, capers, garlic and lemon juice in a small jar. Exclusive TV sneak peeks, recipes and competitions, Balik ekmek (Turkish fish sandwich). Small fillets need barely a minute on each side. | All eggs are 55-60 g, unless specified. Season the fish with the salt and pepperand bake or grill for the required amount of time (please refer to the cooking instructions for the fish of your choice). (In Bread), Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Tip the flour into a shallow bowl and season well with salt and pepper. A warm summer ’ s day to the next level lids on fish fillets with oil, and both. And competitions, Balik ekmek ( Turkish fish sandwich recipe by Rebecca Seal Turkish street food Telegraph values comments! Flour into a shallow bowl the temperature by 20˚C caper dressing and pop the lids on and! 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